Our Favorite Comfort Food Recipes

Ingredients:

• 2 lbs lean ground beef
• 1 large onion, chopped
• 3 cloves of garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) tomato sauce
• 2 cans (15 oz each) dark red kidney beans, drained and rinsed
• 1 can (15 oz) pinto beans
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. In a large pot or Dutch oven, brown the ground beef over medium heat. Drain any excess fat.
2. Add the chopped onion and minced garlic to the pot, and cook until the onion is translucent and fragrant.
3. Stir in the diced tomatoes, tomato sauce, kidney beans, chili powder, cumin, red pepper flakes, and dried oregano. Season with salt and pepper to taste.
4. Bring the chili to a simmer, then reduce the heat to low. Cover and let it cook for at least 30 minutes to allow the flavors to meld together. You can cook it for longer if desired, or even transfer the mixture to a slow cooker and let it cook on low for several hours.
5. Serve the chili hot with your favorite toppings, such as shredded cheese, sour cream, chopped green onions, or diced jalapenos.

Ingredients

• 1/3cup butter
• 1/3cup All Purpose Flour
• 1/3cup chopped onion
• 1/2teaspoon salt
• 1/4teaspoon pepper
• 1 3/4cups chicken broth
• 2/3 cup milk
• 2 1/2to 3 cups cut-up cooked chicken or turkey
• 1box (10 oz) frozen peas and carrots
• 1box (14.1 oz) refrigerated Pie Crusts (2 Count), softened as directed on box

1. In 2-quart saucepan, melt butter over medium heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly with whisk, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and peas and carrots; remove from heat.
2. Heat oven to 425°F. Roll 1 pie crust into 13-inch square. Ease into ungreased 9-inch (2-quart) glass baking dish. Pour chicken mixture into crust-lined casserole dish.
3. Roll remaining pie crust into 11-inch square. Cut out designs with 1-inch cookie cutter. Place square over chicken mixture. Arrange cutouts on top crust. Turn edges of pie crust under; flute edge.
4. Bake about 35 minutes or until golden brown.
   

Ingredients:

• 1 lb of boneless, skinless chicken breasts
• 8 cups of chicken broth
• 4 medium carrots, chopped
• 3 celery ribs, chopped
• 1 medium onion, chopped
• 3 cloves of garlic, minced
• 2 bay leaves
• 1 teaspoon of dried thyme
• 1 teaspoon of dried oregano
• 1 teaspoon of salt, or to taste
• 1/2 teaspoon of black pepper, or to taste
• 8 oz of egg noodles, uncooked
• 1/4 cup of chopped fresh parsley, for garnish

Instructions:

1. In a stockpot or a large pot, add the chicken breasts, chicken broth, chopped carrots,chopped celery, chopped onion, minced garlic, bay leaves, thyme, oregano, salt, and black pepper. Add enough water to cover the chicken by about 1 inch.
2. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for about 20-30 minutes until the chicken is cooked through and tender.
3. Remove the chicken breasts from the soup and shred them into bite-size pieces using two forks. Discard the bay leaves.
4. Add the egg noodles to the soup and let it cook for another 10-12 minutes until the noodles are tender.
5. Return the shredded chicken to the soup and let it cook for another 2-3 minutes until heated through.
6. Garnish with chopped fresh parsley before serving. Enjoy!