19th DAY OF CHRISTMAS (Chili)

Black Bean Chili

Ingredients
1 1/2 pounds boneless pork, cut into 1/2-inch cubes
1 (15.5 ounce) cans black beans, drained
1 cup chopped onion
1 cup chopped bell pepper
1 cup thick and chunky salsa
1 (15 ounce) can canned diced tomatoes
2 cloves garlic, minced
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 cup water or chicken broth
1/4 teaspoon crushed red pepper (optional)
Garnish: sour cream, shredded Cheddar cheese (optional)

Directions
Combine all ingredients except garnishes in 3 1/2-quart slow cooker. Cover and cook on low heat setting 7 to 8 hours. Top individual bowls with sour cream and Cheddar cheese.

18th DAY OF CHRISTMAS (Tuna)

Tuna Casserole

Ingredients
1 (16 ounce) package macaroni
1/2 cup can green peas
2 (10.75 ounce) cans condensed cream of mushroom soup
1 cup milk or water
4 (6 ounce) cans tuna, drained
1 (4.5 ounce) can sliced mushrooms (optional)
2 cups shredded cheddar cheese
ground black pepper to taste
1 cup crushed potato chips

Directions

1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
2. Preheat oven to 400 degrees
3. In a large bowl, thoroughly mix macaroni,  1 cup cheese, peas, tuna, and mushrooms, mix the soup and milk together and add.
4. Transfer to a 9x13 inch baking dish, add  remaining 1 cup cheese and crushed potato chip on top.
5. Bake for 15 to 20 minutes in the preheated oven, or until cheese is bubbly.

17th DAY OF CHRISTMAS (Sloppy Joe)

Ingredients

1 pound lean ground beef
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/2 teaspoon garlic powder
1 teaspoon prepared yellow mustard
3/4 cup ketchup
3 teaspoons brown sugar
2-3 teaspoons white vinegar
1 teaspoon Worcestershire sauce
1 can tomato paste
1/2 cup water
salt to taste
ground black pepper to taste
1/2 cup cheese
8 hamburger buns, split

Directions

1. In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.
2. Stir remaining ingredients except the cheese, mix thoroughly. Reduce heat, and simmer for 20 minutes. Season with salt and pepper. top buns with sauce and cheese.

16th DAY OF CHRISTMAS (Cajun Rice)

JAMBALAYA

Ingredients

1 tablespoon oil
1 16 ounce package kielbasa, cut into 1⁄4-inch rounds
1 14.5 can diced tomatoes
1 10 ounce can Rotel tomatoes and chilis
1 cup water
1 8-ounce box jambalaya, Spanish, or fiesta-flavored rice mix
1 pound peeled and deveined raw shrimp
1/4 teaspoon hot pepper sauce (optional)

Preparation

Heat the oil in a saucepan over medium heat. Add the kielbasa and cook until browned on both sides, about 4 minutes. Add the tomatoes with 1 cup of water and bring to a boil. Stir in the rice mix. Reduce heat, cover, and cook for the time specified on the rice package. Add the shrimp and stir. Cover and cook until the shrimp are pink, 3 to 4 minutes. Add the hot pepper sauce (if using). Spoon into individual bowls.

15th DAY OF CHRISTMAS (Soup)

Spicy Beef Vegetable Soup

Ingredients:
1 pound ground beef
1 cup chopped onion
1 (30 ounce) jar meatless spaghetti sauce
3 1/2 cups water
1 (16 ounce) package frozen mixed vegetables or fresh carrots and potatoes
1 (10 ounce) can diced tomatoes with green chilies
1 cup sliced celery
2 beef bouillon cubes
1 teaspoon pepper

Directions

1. In a skillet over medium heat, cook beef and onion until meat is no longer pink; drain.
2. Transfer to a slow cooker. Stir in the remaining ingredients.
3. Cover and cook on low for 8 hours or until the vegetables are tender.