Two-Bean Chili and other great Superbowl food

Plans for a lot of cooking are being made at my house, and it's no surprise that I'm not involved in any of it. I've heard there will be chili dogs and cupcakes for starters.

Campbell's Kitchen has a lot of good ideas for tomorrow's game food. The Two-Bean Chili recipe is very similar to how we usually make our chili. We like to make it with ground turkey (like everything else) and put the tomatoes in the chili itself instead of topping the chili with them.

Two-Bean Chili

1 lb. ground beef
1 large green pepper, chopped
1 large onion, chopped
2 tbsp. chili powder
1/4 tsp. ground black pepper
3 cups tomato juice
1 can (about 15 oz.) kidney beans, rinsed and drained
1 can (about 15 oz.) great Northern beans, rinsed and drained
Sour cream
Sliced green onion
Shredded Cheddar cheese
Chopped tomato

Cook beef, green pepper, onion, chili powder and black pepper in skillet until browned. Pour off fat.

Add tomato juice and beans and heat through. Top with sour cream, green onions, cheese and tomato.

Taco Salad

Here's a no-cook version of the Burrito Pie from earlier this week. We call it Taco Salad although that is not really what it is called. Our friend makes it for us and it's delicious. I made it the other night, thinking we'd have lots of leftovers, but it was all gone that night except for a small amount my son and I ate for lunch the next day.

Taco Salad

1-1.5 pounds ground turkey
2 cans refried beans
Head of lettuce
1-2 tomatoes
Small onion, chopped
Container of sour cream (16-24 oz.)
Shredded cheese
Package of taco seasoning
Bag of nacho cheese chips

Cook the ground turkey and onion; stir in the refried beans and taco seasoning.

Chop up the tomatoes and lettuce and set aside. Preparation is now finished. Wasn't that easy!

We like to build our taco salads like this: Place chips on a plate. In this order add meat, lettuce, tomato, sour cream, and cheese. Be careful because it gets big fast! Enjoy!

You could also add things like onion, black olive, etc. to the salad.

Burrito Pie

We are absolutely going to try this recipe!

Burrito Pie

• 2 pounds ground beef
• 1 onion, chopped
• 2 teaspoons minced garlic
• 1 (2 ounce) can black olives, sliced
• 1 (4 ounce) can diced green chili peppers
• 1 (10 ounce) can diced tomatoes with green chile peppers
• 1 (16 ounce) jar taco sauce
• 2 (16 ounce) cans refried beans
• 12 (8 inch) flour tortillas
• 9 ounces shredded Colby cheese

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and garlic, and saute for 5 more minutes. Drain any excess fat, if desired. Mix in the olives, green chile peppers, tomatoes with green chile peppers, taco sauce and refried beans. Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes.
3. Spread a thin layer of the meat mixture in the bottom of a 4 quart casserole dish. Cover with a layer of tortillas followed by more meat mixture, then a layer of cheese. Repeat tortilla, meat, cheese pattern until all the tortillas are used, topping off with a layer of meat mixture and cheese.
4. Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly.

Creamy Chicken Enchiladas

This recipe comes from Campbell's Kitchen and sounds easy and delicious!

Creamy Chicken Enchiladas

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup
1 container (8 ounces) sour cream
1 cup Pace® Picante Sauce
2 tsp. chili powder
2 cups chopped cooked chicken
1 cup shredded Monterey Jack cheese (about 4 ounces)
10 flour tortillas (6-inch), warmed
1 medium tomato, chopped (about 1 cup)
1 green onion, sliced (about 2 tablespoons)

Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.

Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.

Spread about 1/4 cup chicken mixture down the center of each tortilla. Roll up and place seam-side down in a 3-quart shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.

Bake at 350°F. for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.

Potato and Egg Casserole

This is a Hungarian recipe from All Recipes. Sounds pretty good, and the fact that I have all the ingredients on hand is a plus!

Potato and Egg Casserole

• 6 potatoes
• 8 eggs
• seasoning salt to taste
• 1 cup margarine
• 1 (16 ounce) container sour cream

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and slice.
3. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and slice.
4. In a 9x13 inch casserole dish layer potatoes and eggs, sprinkling each layer of eggs with seasoning salt, ending with potatoes.
5. In a small saucepan over low heat, melt margarine with sour cream. Pour over potatoes and sprinkle lightly with seasoning salt.
6. Bake in preheated oven for 30 minutes.

Broccoli and Sausage Cavatelli

My mouth is watering just hearing the name of this recipe. It calls for cavatelli pasta, which looks pretty much like rotini pasta to me! I'll use that when I make this, and substitute turkey sausage for spicy sausage. Mmm, mmm.

Broccoli and Sausage Cavatelli

• 1 pound spicy Italian sausage
• 1/2 cup olive oil
• 4 cloves garlic, minced
• 1 (16 ounce) package cavatelli pasta
• 1 (16 ounce) package frozen broccoli
• 1/2 teaspoon crushed red pepper flakes
• 1/4 cup grated Parmesan cheese

1. In a skillet, fry sausage over medium heat until no longer pink; drain, and reserve.
2. In the same skillet, cook garlic in olive oil until golden.
3. Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until done; drain. Three minutes before the end of the cooking time, add broccoli; drain with pasta.
4. In a large serving bowl, toss together the sausage, olive oil and garlic, cavatelli and broccoli, and Parmesan. Season with red pepper flakes.

Slow Cooker Chicken and Dumplings

My mouth is watering from this Slow Cooker Chicken and Dumplings recipe from Campbell's Kitchen!

Slow Cooker Chicken and Dumplings

1 1/2 lb. skinless, boneless chicken breasts, cut into 1-inch pieces
2 medium Yukon gold potatoes, cut into 1-inch pieces (about 2 cups)
2 cups whole baby carrots
2 stalks celery, sliced (about 1 cup)
2 cans (10 3/4 ounces each) condensed cream of chicken soup
1 cup water
1 tsp. dried thyme leaves, crushed
1/4 tsp. ground black pepper
2 cups all-purpose baking mix
2/3 cup milk

Place the chicken, potatoes, carrots and celery into a 6-quart slow cooker.

Stir the soup, water, thyme and black pepper in a small bowl. Pour the soup mixture over the chicken and vegetables.

Cover and cook on LOW for 7 to 8 hours or on high for 4 to 5 hours, or until the chicken is cooked through.

Stir the baking mix and milk in a medium bowl. Spoon the batter over the chicken mixture. Turn the heat to HIGH. Tilt the lid to vent and cook for 30 minutes or until the dumplings are cooked in the center.

Pizza Casserole

Mmmmm yummy, this recipe for a super easy Pizza Casserole was in my inbox earlier this week. I can't wait to make it! I'll substitute ground turkey for ground beef and probably eliminate the pepperoni.

Pizza Casserole

• 2 cups uncooked egg noodles
• 1/2 pound lean ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 cup sliced pepperoni sausage
• 16 ounces pizza sauce
• 4 tablespoons milk
• 1 cup shredded mozzarella cheese

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cook noodles according to package directions.
3. In a medium skillet over medium-high heat, brown the ground beef with the onion, garlic and green bell pepper. Drain excess fat. Stir in the noodles, pepperoni, pizza sauce and milk, and mix well. Pour this mixture into a 2-quart casserole dish.
4. Bake at 350 degrees F (175 degrees C) for 20 minutes, top with the cheese, then bake for 5 to 10 more minutes.

This recipe is from All Recipes. You can sign up for daily recipes!

Mushroom Garlic Pork Chops

This recipe is from Campbell's Kitchen, which is full of easy meal ideas!

Mushroom Garlic Pork Chops

1 tbsp. vegetable oil
4 bone-in pork chops, 1/2-inch thick (about 1 pound)
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom with Roasted Garlic Soup
1/2 cup milk
Hot cooked egg noodles

Heat the oil in a 10-inch skillet over medium-high heat. Add the pork chops and cook until the chops are well browned on both sides. Remove the pork chops and set them aside.

Stir in the soup and milk. Heat to a boil. Return the pork chops to the skillet and reduce the heat to low. Cover and cook for 5 minutes or until the chops are cooked through but slightly pink in the center*.

Serve with the noodles.

You can sign up for meal ideas from Campbell's Kitchen, either daily or weekly. Enjoy!

Creamy Chicken Enchiladas

We love stuff like this and can't wait to try this recipe!

Creamy Chicken Enchiladas

• 1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
• 1 (8 ounce) container sour cream
• 1 cup Pace® Picante Sauce
• 2 teaspoons chili powder
• 2 cups chopped cooked chicken
• 1 cup shredded Monterey Jack cheese
• 10 Mission® Fajita Size Flour Tortillas, warmed
• 1 medium tomato, chopped
• 1 green onion, sliced

1. Mix soup, sour cream, picante sauce and chili powder.
2. Mix 1 cup picante sauce mixture, chicken and cheese.
3. Spread about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam-side down in 3-quart shallow baking dish. Pour remaining picante sauce mixture over enchiladas. Cover.
4. Bake at 350 degrees F for 40 minutes or until hot. Top with tomato and onion.

Taco Beef and Pasta

This is something we will definitely try, probably with a different type of meat.

Taco Beef and Pasta

• 1 (8 ounce) package rotini pasta
• 1 tablespoon olive oil
• 1 1/2 pounds top round steak, cut into 1/4 inch strips
• 1 (1.25 ounce) package taco seasoning mix
• 3 cloves crushed garlic
• 2 cups chunky salsa
• 1 (15 ounce) can black beans, rinsed and drained
• 1/2 cup water
• 1 tablespoon chopped fresh cilantro

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. In a small bowl roll beef strips in the taco seasoning until coated. In a large skillet over medium heat, warm olive oil. Saute beef and garlic until beef is no longer pink; about 4 minutes. Remove with a slotted spoon and set aside.
3. Mix together in skillet the cooked pasta, black beans, salsa and water; cook for 4 to 5 minutes. Combine with beef in a large bowl and serve sprinkled with cilantro.

It comes from All Recipes.

Simple Turkey Chili

We use a lot of ground turkey and we love to eat chili in the winter. Here's an easy recipe for turkey chili from All Recipes! You can save time and ingredients by using a package of prepared chili seasoning in place of all the separate seasonings.

Simple Turkey Chili

• 1 1/2 teaspoons olive oil
• 1 pound ground turkey
• 1 onion, chopped
• 2 cups water
• 1 (28 ounce) can canned crushed tomatoes
• 1 (16 ounce) can canned kidney beans - drained, rinsed, and mashed
• 1 tablespoon garlic, minced
• 2 tablespoons chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cayenne pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper

1. Heat the oil in a large pot over medium heat. Place turkey in the pot, and cook until evenly brown. Stir in onion, and cook until tender.
2. Pour water into the pot. Mix in tomatoes, kidney beans, and garlic. Season chili powder, paprika, oregano, cayenne pepper, cumin, salt, and pepper. Bring to a boil. Reduce heat to low, cover, and simmer 30 minutes.