Mesa Mom

I'm sick today, and I've got one home from school with it as well. We both needed a little chicken noodle soup for the soul. I was going to pick up the canned stuff, then realized this recipe is just about as easy; I had all the ingredients at home already! And homemade is always always yummier than what any store could give you. Easily adaptable: adjust to your liking! Freezer friendly (portion out a little before adding the noodles). A++++

Delicious! Quick and easy. Tastes better than a famous rib restaurant's. So finger-lickin' good you won't need any sauce. It's a staple in my pantry. I have a quart size jar of this mix on the shelf always, ready and waiting for the next grilling.

Absolutely deliciously decadent! What a perfect dessert for the hottest days of the year - so cool and refreshing. Make sure you have extra recipes handy when you bring it, Because you will be asked. And be ready for it to disappear in about 30 seconds during potlucks and picnics. Volunteer to bring this to gatherings because you can't get any easier than this. I pulsed 5X in my food processor and voila - the watermelon was done. I strained it and dumped it right into the bowl with the gelatin water and the whip. I agree with a previous reviewer - place it in the freezer for 3 hours for better results. I pulled this together after a full day on my feet and had no energy left. And it tastes like you spent a lot of time preparing it. Enjoy and have fun!

Easily adaptable to a vegan dish. Since I am the only one in my family who likes squash and soups, I halved this recipe and made it in a 3 1/2 qt. slow cooker on low for 6 hrs. To simplify the squash part, I bought it cubed in the freezer section, thawed it in the fridge overnight, then fried it in a skillet for a few minutes with about a Tbsp. (tablespoon) of vegan spread to give it enhanced flavor. I added about 1/2 c. celery and minced it in the food processor with the onion and carrot. I also added about 1 Tbsp. minced, jarred garlic since I love all the flavors together. I took previous reviewers' suggestions and peeled and cored a Granny Smith apple and ground that along with the above veggie mix. I skipped the cream since I'm trying to cut back on dairy and fat calories and used a vegan broth mix. I can tell this flavor will be great with some kale chips crushed and sprinkled on top. Freezes well.

I can't tell you how many chili recipes I've tried in the past. This is hands-down my favorite and will definitely be part of the "regular" meal planning rotation. Perfect for my busy-wife-and-mommy life! Great for the slow cooker - I browned the ground beef for about 8 or so minutes on the stove and dumped everything into the pot w/out sautéing anything else - super easy! Freezes perfectly, tastes even better the next day, feeds a crowd for company and potlucks. The only thing I'd suggest is to rinse your beans. The frothy stuff you see when rinsing is what causes the "musical" part to your postprandial experience so rinsing definitely cuts that down if it's ever been a concern for you. My husband likes his spicy so he will be adding more chili powder and cumin to his helping; if you like spicier chili you will need to do the same as the way it is written here gives you a mild, ever-so-slight kick. Or, when you purchase the chili seasonings packets, pick "medium" or "hot" (I chose the 30% less sodium, mild spice option). Love that it's also way more economical than running to the local food chain when I have a hankerin' for some of that famous chili =)

Porkolt = "roasted". Since I love my slow cooker AND I'm trying to eat healthier, I decided to skip the stove method and add my own personal touches. I omitted the bacon and bell pepper altogether (bacon for fat/cal content; bell pepper because my family detests), used fire roasted diced tomatoes and 2 large cloves of fresh minced garlic, dumped all ingredients into my 6qt. Crock Pot, used diced pork stew meat, stirred, and let it ride for 4 hrs on LOW. I uncovered for 30 min. to let the sauce thicken. I tried it without sour cream and then with. It's absolutely delicious both ways but if you're trying to trim as much fat/cals as you can while still having a succulent meal, I'd say skip the sour cream - you really won't miss it. Prepare to have your home filled with a mouthwatering aroma while it stews in its own juices. We served it on quinoa as it's what I had in my pantry (not to mention the boost in nutrition). This is can stand alone, however; you do not need a starch/filler. The only thing it seemed to lack for me was spice which is why I didn't give it a full 5 stars. I used authentic Hungarian Paprika and it gave a savory punch, but I like a little kick so next time I'll add a dash or two of chili powder. So easy! Can be frozen. Serve with crusty bread and a big bowl of fruits/veggies. Tastes even BETTER the next day. Highly recommend - this is comfort food at its best! =)