Three Beans and Bacon over Rice

The best way to describe this recipe is it  tastes just like Bush's Baked Beans or Pork n Beans.   

1/2 lb Bacon cut into small pieces ( I used turkey bacon)
1 lb Ground Beef
1/2 C Onion
1/2 C Ketchup
2 Tbsp White Vinegar
3/4 C Brown Sugar
1 tsp Salt
2 Tbsp-1/4 C Dijon Mustard
3 cans of different beans, rinsed and drained ( I used black, pinto and northern white beans)
1/2  C beef broth
4 C cooked rice

1. Fry bacon until crisp.
2. Brown hamburger and onion and drain.
3. Add next 7 ingredients and simmer on stove for 1 hour.

Serve over cooked rice.

Tuscan Pumpkin Soup

The name and color of this soup was very daunting to me but I really wanted to try it. It was actually pretty good. You don't really taste to much of the pumpkin, more so the chicken broth.  It tastes very similiar to chicken noodle soup, only orange!

Tuscan Pumpkin Soup

2 TB Olive oil
2-4 cloves minced garlic
2 celery stalks chopped
½ large onion chopped
6 C chicken broth
1 15 oz. canned pumpkin
2 C cut, cooked chicken or turkey
1-2 cans great northern white beans (rinsed and drained)
Parmesan cheese

Sauté in olive oil:
Garlic, celery and onions

Smooth together:
Chicken broth and pumpkin

In large pot, add chicken/turkey and beans with all other ingredients and heat thoroughly. Serve with parmesan cheese on top.

**After following the first two steps, I combined mine in the crock-pot and let it simmer for a few hours.

Turkey and Rice Soup

Need something to do with those turkey leftovers? Homemade turkey and rice soup hits the spot on a cold winter's night!

Turkey leftovers

8 C broth (chicken or vegetable)

carrots

celery

onions

garlic (to taste)

pepper (to taste)

bay leaf

1 C rice (mine was already cooked)

Bring broth to boil and add vegetables and spices. When veggies are tender, add turkey and rice. Cook until heated through.

**Chicken could be used as well.

Stuffed and Wrapped Green Chilies

This is a recipe I got from my mother-in-law several years ago. I was very nervous to try it because I am not a huge green chili fan, but you know what? They are so yummy. The combination of the hot chili and cool cream cheese go very well together.  When baking them, I use toothpicks to hold them together. You can serve them with or without the toothpicks still in them.

Green chilies (I use mild.  If you like a fiery burn, go with something hotter!)
Cream cheese
Bacon (we use turkey bacon)
Toothpicks
Cut the ends of the chilies and clean out the seeds. If the chilies are long enough, I cut them into two to three sections. Fill each section with cream cheese and wrap a slice of bacon around it. Secure it with a toothpick. Place on baking sheet lined with  tinfoil. (I spray my tinfoil with non-stick spray)  Bake in oven at 350 degrees until bacon is browned and crispy. During the summer, I actually cooked mine out on the grill on a sheet of tinfoil so I don't heat up the house. Turned out great!