Chili Beans

 I am a big fan of quick, yummy and inexpensive meals.  So when I came across this recipe you can imagine my delight!  The ingrediants are usually always in my pantry so it's always a great go to meal when I am wondering what to cook for dinner.  I know some don't care for cilantro but it really does make the meal....Enjoy!

1 onion, chopped

2 cloves of garlic, monced

1 Tb olive oil

1 lb ground beef

1-2 Tb chili powder

1-1 1/2 cups of pace picante sauce

1/2 cup tomato sauce

salt & pepper to taste

1/2 tp sugar

2 cans pinto beans, drained and rinsed

1 Tb chopped parsley

chopped cilantro for garnish

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In a large skillet, sauté onions and garlic in 2 Tbsp of olive oil until translucent on medium high heat. Move the onions over to one side of the pan, turn up the heat to high, and brown the meat away from the onions in the same pan. (If you do not have a large enough skillet, use two separate smaller skillets for the onions and beef.) Add chili powder to meat as it is cooking. Start with one tablespoon, and add more as needed to taste. Stir in the onions and garlic. Add picante sauce, tomato sauce, parsley and salt & pepper Add 1/2 teaspoon of sugar to counteract the acidity of the tomatoes.

Add the beans to the meat and simmer for 5 minutes. Stir in cilantro right before serving or sprinkle on top.  Serve over rice or with warm tortillas

Spagetti With Artichoke Hearts And Tomatoes

I made this for dinner tonight and it tasted like I was eating at a restaurant....for real!  I know the lighting in the picture is not giving it any justice but you will just have to take my word for it.  It also is so easy.  In the time it took me to boil the noodles, the sauce was done.  It just can't get any more simple or yummy as this...Enjoy!!

2 Tb olive oil

2 Tb butter

3 garlic cloves, minced

1/2 medium onion, diced

1 14.5 oz can quartered artichoke hearts, drained

1 14.5 oz diced tomatoes with juice

1 cup heavy cream

1/2 cup chicken broth

1 pound thin spagetti

1 cup freshly grated parmesan cheese

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Cook spagetti till ala dente

Meanwhile,  melt olive oil and butter in a large skillet over medium heat.  Add onions and garlic and saute for 2-3 min.  Add artichoke hearts and tomatoes.  Stir and cook for 8-10 min.  Reduce heat to low and add cream and broth. Add salt and pepper to taste (do not under salt!) Cook over low heat until heated through and has thickened up.

Placed drained pasta in a large bowl.  Sprinkle with 1 cup parmesan cheese.  Pour sauce over top.  Toss lightly to combine and coat.

Delicious!