Chili

 3/4 to 1 pound ground beef

1 cup onion, chopped

1/2 cup bell pepper, chopped

2-4 cloves garlic, minced

1 tablespoon chili powder

1/2 - 1 teaspoon Italian seasoning

1/2 teaspoon cumin

1/4 teaspoon pepper

2 - 16 ounce cans beans, drained (black, pinto, white, or kidney)

1 - 16 ounce can diced tomatoes

1 - 8 ounce can tomato sauce

1/2 cup beef broth

Brown ground beef, onion, bell pepper, and garlic. Add remaining ingredients and simmer for about 30 minutes.

Cornbread

1/2 cup butter

2/3 cup sugar

1 cup buttermilk

1 cup cornmeal

1/2 teaspoon salt

2 eggs

1/2 teaspoon baking soda

1 cup flour

Melt butter; add to sugar and mix well. Add eggs and beat well. Combine buttermilk and soda and stir into sugar, egg, and butter mixture. Add cornmeal, flour and salt. Stir just until blended. Pour into greased 8X8 pan and bake at 375 F (190 C) for 25-30 minutes or until it begins to pull away from the sides of the pan. Recipe can be doubled and baked in a 9X13 pan.

Greek Yogurt Dill Dip

A quick, healthy, and delicious dip made with ingredients I always have on hand.

9 ounces Greek yogurt

1 Tablespoon Minced fresh parsley (or 1 teaspoon dried parsley flakes)

1 1/2 teaspoon dry minced onion flakes

1/2 teaspoon garlic salt

1/2 teaspoon dill weed

1/4 teaspoon paprika

Combine all ingredients. Refrigerate for an hour prior to serving. Serve with vegetables, chips, crackers, or bread.

Source: Foodie with Family 

Granola Bars

 1/2 cup coconut oil, melted

1/2 cup honey

2 teaspoons vanilla extract

1 egg, beaten

2 cups oats

1 1/4 cup almond flour

1/4 cup brown sugar (add more if you want them sweeter)

3/4 teaspoon cinnamon

3/4 teaspoon salt

1/2 cup sliced almonds or chopped nuts

1/2- 1 cup extras of choice (dried cranberries or raisins, chocolate chips, pumpkin seeds, etc.) I usually use dried cranberries and pumpkin seeds.

2 tablespoons chia seeds, optional

Preheat the oven to 350 F (175 C). Generously grease a 9"x13" baking pan. In a 2 cup liquid measuring cup, stir together oil, honey, vanilla and egg until mixed. In a large bowl, with fork, mix oats, almond flour, brown sugar, cinnamon, salt, almonds (or your nut of choice), and your extra of choice, until combined. Make a well in the center and stir in the honey mixture with a rubber spatula until blended. Pat the mixture evenly into the prepared pan. Bake for 30 - 35 minutes or until the bars turn golden at the edges. Cool for 5 minutes. Cut the bars while still warm.

Energy Balls

2 cups oatmeal

1 1/4 cup unsweetened coconut

1 cup  ground flax seeds

1 cup mini chocolate chips

2 tablespoons chia seeds

1 cup creamy peanut butter

1/3 cup honey

1/3 cup melted coconut oil

Mix everything in a bowl. Cover and chill for 30 minutes. Once chilled, roll into balls. Store refrigerated for up to a week. 

Beef Chili Mac

3/4 pound lean ground beef
1/2 medium yellow onion, diced
1 green bell pepper, diced
2 cloves garlic, minced
1 tablespoon chili powder
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (14.5 oz) can diced tomatoes
5 ounces pasta, cooked to directions
4 ounces shredded cheddar cheese
1/2 small bunch of green onions

Brown ground beef and transfer to a bowl, leaving some of the juices in the skillet. Add onion and cook for a few minutes, stirring occasionally. Add bell pepper and garlic and cook for a few minutes more. Stir in chili powder, cumin, salt and pepper. Add diced tomatoes and simmer for a couple of minutes. Add pasta and mix. Top with cheese and green onions.

Apple Pudding Cake

2 cups flour
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
2 cups sugar
1/2 cup butter
2 eggs
4 cups grated apples

Combine flour, baking soda, cinnamon, nutmeg and salt.  Set aside.  Cream together butter and sugar.  Add eggs and milk.  Add dry ingredients.  Pour in a 9X13 pan and bake at 350 degrees for 45 minutes.  Top with Sauce.

Sauce:
1/2 cup butter
1 cup sugar
1/2 cup cream or evaporated milk
1/2 tsp. vanilla
Combine ingredients and bring to a boil.