Slow Cooker Chili

Ingredients:

• 1 lb. ground beef
• 1 14.5 oz. can beef broth
• 1 10 oz. can rotel or diced tomatoes
• 2 tsp. minced onion
• 1 garlic clove
• 1 tsp. chili powder
• 1/2 cup ketchup
• 1/2 cup Colby jack cheese

Cook the ground beef in a skillet.   Then add all the ingredients  (except cheese) including ground beef to slow cooker.  Cook on low for 4 hours.  When complete, top with cheese.

Southwestern Goulash

Ingredients:

• 1 cup uncooked elbow macaroni
• 1 lb. lean ground beef
• 1 medium onion, chopped
• 1 can (28 oz.) diced tomatoes, undrained
• 2/3 cup frozen corn
• 1 can (8 oz.) tomato sauce
• 1 can (4 oz.) chopped green chilies
• 1/2 tsp. ground cumin
• 1/2 tsp. pepper
• 1/4 tsp. salt
• 1/4 cup minced fresh cilantro

Directions:

Cook macaroni according to package directions.  Meanwhile, in a Dutch oven over medium heat, cook beef and onion until meat is no longer pink and drain.  Stir in the tomatoes, corn, tomato sauce, chilies, cumin, pepper and salt.  Bring to a boil.  Reduce heat, simmer, uncovered for 3-4 minutes or until heated through.

Drain macaroni; add to meat mixture.  Stir in the cilantro and heat through.

Asian Steak Wraps

Ingredients:

• 1/4 cup lime juice
• 3 tbsp. honey
• 1 tbsp. reduced-sodium soy sauce
• 2 tsp. sesame oil
• 2 tsp. minced fresh gingerroot
• 1 1/2 tsp. minced fresh cilantro
• 1 lb. beef top sirloin steak, cut into thin strips
• 1/4 tsp. salt
• 1/4  tsp. pepper
• 1 medium onion, halved and thinly sliced
• 1 large green pepper, julienned
• 1 large sweet red pepper, julienned
• 4 flour tortillas (8 Inches), warmed
• 2 oz. reduced-fat cream cheese
• 2tsp sesame seeds, toasted

Directions:

In a small bowl, combine the first six ingredients.  Pour 1/3 cup marinate into a large resealable bag and add the beef.  Seal bag and turn to coat then refridgerate for 1 hour.  Add salt and pepper to remaining marinade, cover and refrigerate.

Drain beef and discard marinade.  In a large nonstick skillet or wok coated with cooking spray, stir fry the beef until no longer pink.  Once cooked, remove and keep warm.  In the same pan, stir fry onion and peppers until tender crisp.  Stir in reserved marinate.  Return beef to the pan and heat through.

Sweet N Sour Chicken

Ingredients:

• 4 boneless skinless chicken breast halves (4 oz. each)
• 2/3 cup water
• 1/3 cup sugar
• 1/4 cup cider vinegar
• 1/4 cup reduced-sodium soy sauce
• 1 medium sweet red pepper, cut into 1 inch pieces
• 1 medium green pepper, cut into 1 inch pieces
• 2 tbsp. cornstarch
• 3 tbsp. cold water
• hot cooked brown rice

Directions:

Place chicken in an 11x7 in baking dish and set aside.  In a small saucepan, bring the water, sugar, vinegar, and soy sauce to a boil, stirring constantly.  Add peppers and return to boil.  Combine cornstarch and cold water until smooth;  gradually stir into pepper mixture.  Bring to a boil; cook and stir for 1-2 minutes or until thickened.  Pour over chicken.

Bake, uncovered at 350 degrees for 10-13 minutes or each side or until a meat thermometer reaches 170 degrees.  Serve with rice.