Grape Jelly Meatball Recipe – How To Make Jelly Meatballs – Meatball Appetizer Recipe

Prep – 5 mins – Cook: 180 mins – Total: 185 mins

INGREDIENTS  

  • 16 oz Grape Jelly
  • 12 oz Chili Sauce
  • 32 oz meatballs (frozen)
  • 1 pinch cayenne (optional)

INSTRUCTIONS 

  • Add grape jelly, chili sauce and cayenne pepper in a saucepan over medium-high heat. Cook for about 5 minutes making sure the mixture is well combined. You can also add these directly on top of the meatballs in the slow cooker for a more speedy process.
  • Place meatballs in a slow cooker and top with grape jelly mixture. (For less mess use a crock pot liner).
  • Cook on Low for 3 to 4 hours.

This delicious recipe and photos were created by LilLuna.com, we simply shared it. Please check them out for more great ideas!

Beef And Bacon Chili Recipe – Chili With Beef And Bacon Recipe – How To Make Bacon Chili

Total Time: 75 mins

INGREDIENTS

  • 6 slices of bacon, chopped
  • 1/2 onion, diced
  • 4 cloves garlic, minced
  • 1 cup carrots, diced
  • 1/2 cup sweet potato, diced
  • 1 lb ground beef
  • 1/2 tsp salt
  • 1/3 tsp black pepper (omit for AIP)
  • 1 tsp coconut sugar (omit for whole30)
  • 2–3 tsp chili powder (adjust to taste, omit and see notes for AIP)
  • 1 tsp cumin (omit for AIP)
  • 1 tsp oregano
  • 2 tsp dried cilantro
  • 1 1/2 cup fire-roasted crushed tomato (sub nomato sauce for AIP)
  • 2 1/2 cups beef broth
  • 2 tsp coconut aminos

To serve:

  • Diced avocado
  • Fresh cilantro
  • Lime wedges

INSTRUCTIONS

  1. Using a large stockpot, cook the bacon over medium heat until lightly crisp. Set aside, leaving about 2 tbsp worth of fat in the pot.
  2. Add the onion and garlic to the pot and saute until the onion is translucent. Add the carrots and sweet potato and saute for 6-8 minutes to lightly soften.
  3. Add the ground beef to the pot and break it up with a rubber spatula to crumble the beef. Season with salt, pepper, coconut sugar, cumin, oregano, cilantro, and chili powder and stir until the beef is browned.
  4. Pour in the tomato, broth, coconut aminos, and the cooked bacon. Stir well to combine.
  5. Bring the chili to a boil and reduce to a medium-low simmer. Simmer for 30-40 minutes or until the chili is reduced to your liking and the vegetables are soft.
  6. Serve topped with avocado, fresh cilantro, and juice from fresh lime wedges to taste.

This delicious recipe and photos were created by UnboundWellness.com, we simply shared it. Please check them out for more great ideas!

Halloumi With Lemon, Caper, And Chilli Dressing Recipe

Ingredients

  • mixed cooked grains (such as spelt or quinoa) 250g pouch
  • lemon 1, juiced
  • mint or coriander or parsley or use a mix
  • tomato 1 large, diced
  • spring onions 2, chopped
  • halloumi 1 block, sliced
  • olive oil 
  • capers 2 tsp
  • red chilli 1, finely chopped
  • garlic ¼ small clove, crushed

Directions

  1. Tip the grains into a bowl. Add a good squeeze of lemon and some seasoning, then toss through the herbs, tomato and spring onion.
  2. Fry the halloumi in a non-stick frying pan until golden. Whisk 1 tbsp olive oil with the lemon juice, the capers, chilli and garlic.
  3. Put the grain salad on plates. Top with the halloumi slices and spoon over the dressing.

This delicious recipe and photos were created by Olivemagazine.com, we simply shared it. Check them out for more great ideas!

Chili Blanco Recipe – Gluten Free

Prep: 55 mins – Total: 55 mins

Ingredients

  • 1 tablespoon olive or vegetable oil
  • 2 medium onions, coarsely chopped (1 cup)
  • 4 cloves garlic, finely chopped
  • 3 teaspoons ground cumin
  • 1/2 to 1 teaspoon salt
  • 1/8 teaspoon ground red pepper (cayenne)
  • 2 lb boneless skinless chicken thighs or breasts, cut into 1/2-inch pieces
  • 1 can (15 to 16 oz) great northern beans, drained, rinsed
  • 1 can (15 oz) Progresso™ cannellini beans, drained, rinsed
  • 2 cans (4.5 oz each) Old El Paso™ chopped green chiles
  • 2 cups Progresso™ chicken broth (from 32-oz carton)
  • 1 cup shredded Monterey Jack cheese (4 oz)
  • 2 tablespoons chopped fresh cilantro

Directions

  1. In 4- to 5-quart Dutch oven, heat oil over medium-high heat. Cook onions and garlic in oil 4 to 5 minutes, stirring frequently, until onions are softened.
  2. Stir in cumin, salt, red pepper and chicken. Cook 6 to 7 minutes, stirring occasionally, until chicken is lightly browned.
  3. Stir in beans, chiles and broth. Heat to boiling; reduce heat to medium-low. Cover; cook 20 to 25 minutes, stirring occasionally, until chicken is no longer pink in center. Add cheese; stir until melted. Stir in cilantro.

This delicious recipe and photos were created by BettyCrocker.com, we simply shared it.

Vegetarian Skillet Chili Recipe

Total Time: 30 mins

Ingredients

FOR THE PICKLED ONIONS:

  • 1 lime
  • 1 red onion or shallot, thinly sliced
  •  Large pinch of kosher salt
  •  Small pinch of granulated sugar

FOR THE CHILI:

  • Olive or grapeseed oil
  • 1 large onion, chopped
  • 3 garlic cloves, or to taste, minced
  • 1 teaspoon chile powder, plus more to taste
  • 1 teaspoon dried oregano, plus more to taste
  • 2 (15-ounce) cans beans, drained
  • 1 (15-ounce) can diced tomatoes with their juices
  • Kosher salt
  • Fresh cilantro, diced avocado and sour cream, for garnish (optional)

Directions

  1. Make the pickled onions: Squeeze lime juice into a bowl, and add onion, salt and sugar. Let rest while you make the chili.
  2. Prepare the chili: Heat a large skillet over medium-high. Add the oil. When hot, add onion and sauté until softened, 5 to 7 minutes. Add garlic, chile powder and oregano and sauté until fragrant, 1 to 2 minutes longer. Add beans and tomatoes and a few large pinches of salt and let simmer until the tomatoes break down, about 20 minutes.
  3. Taste and add more salt, chile powder and/or oregano to taste. Serve with the pickled onions and any of the garnishes you like.

This awesome recipe and photos were created by Cooking.NYtimes.com, we simply shared it! Check them out for more great ideas!

Creamy White Chili Recipe

Prep: 10 mins – Cook: 45 mins

Ingredients

  • 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
  • 1 medium onion, chopped
  • 1-1/2 teaspoons garlic powder
  • 1 tablespoon canola oil
  • 2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
  • 1 can (14-1/2 ounces) chicken broth
  • 2 cans (4 ounces each) chopped green chiles
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 1 cup sour cream
  • 1/2 cup heavy whipping cream
  • Optional: Tortilla chips, shredded cheddar cheese, sliced seeded jalapeno pepper

Directions

  1. In a large saucepan, saute the chicken, onion and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chiles and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
  2. Remove from the heat; stir in sour cream and heavy cream. If desired, top with tortilla chips, cheese and jalapenos.

This delicious recipe and photos were created by TasteOfHome.com, we simply shared it! Check them out for more great ideas!