A Few of My Favorite Things

Mamamia had a request for a few of my favorite fall foods and here they are. I would love to hear your favorites as well! It seems like fall is always so busy and I love anything that can go in a crockpot (pot roast, chili- yum!) or needs minimal prep time. Here are a few of our favorites- I cannot go wrong with these and they make large quantities for 3 hungry kids!

Perfect Winter Beef Stew

3/4 cup Zesty Italian Dressing
2 lb. beef for stew, such as beef chuck roast, cut into 1-inch chunks
6 slices Bacon, chopped
3 cups sliced mushrooms
1 cup chopped onions (about 1 large)
3 cups sliced carrots (about 6 medium)
1-1/2 lb. potatoes, peeled, cut into large chunks (about 4 cups)
1 can (14-1/2 oz.) stewed tomatoes, undrained
1 can (14-1/2 oz.) beef broth

POUR dressing over meat in large resealable plastic bag. Seal bag; turn to evenly coat meat with dressing. Refrigerate 30 min. to marinate. Meanwhile, cook bacon in large saucepan on medium heat 5 min. or until crisp, stirring occasionally. Remove bacon from saucepan; drain drippings.
ADD mushrooms and onions to same saucepan; cook on medium-high heat 10 min. or until tender, stirring occasionally. Remove meat from marinade; discard marinade. Add meat, carrots, potatoes, tomatoes, broth and bacon to saucepan; stir.
BRING to boil, stirring occasionally. Reduce heat to low; cover and simmer 1 hour 15 min. Uncover; simmer an additional 15 min. or until meat is cooked through and sauce is thickened, stirring occasionally.



Chicken Tortilla Soup
1 Large Diced White Onion
3 Large Diced Tomatoes
4 1/2 Cups of Chicken Stock (or Bouillon Cubes)
2 Cups of Picante Sauce
3 Chicken Breasts
Salt, Pepper, Cumin to taste
1/2 Cup of Chopped Cilantro
Bring the chicken to a boil in the chicken stock. Once the chicken is cooked remove from stock and add tomatoes, onion, picante sauce, salt, pepper, and cumin. Let simmer for 15 minutes. Dice cooked chicken and add to stock. Simmer for another 15 minutes. Once your tortilla soup is done, then add cilantro.
Put some monterey jack cheese in the bottom of your bowl. Pour your soup in the bowl and add tortilla chips, sliced avocado, and more cheese on top.
Serve soup and enjoy!



Spaghetti Pizza Pie
1 box of angel hair pasta
3/4 cup grated parmesan cheese
2 eggs, lightly beaten
1 1/2 pounds of ground beef, cooked, drained
jar of spaghetti sauce
1 pkg. shredded mozzerella cheese

Toss cooked spaghetti, parmesan cheese, and egg. Place in 2 9-inch pie plates (spray them with Pam). Press along bottom and sides to form a crust.
Mix cooked meat and spaghetti sauce. Spread meat mixture over spaghetti crust. Sprinkle with mozzerella cheese.
Bake at 350 degrees for 30 minutes.
Serve with a garden salad and garlic bread- leftovers are awesome!



Easy Bistro Chicken
2 tsp. oil (extra virgin is great)
3 cups sliced fresh mushrooms (omit if you don't like mushrooms)
1 medium onion, chopped
1 can (15 oz) stewed tomatoes, undrained
1/4 cup zesty italian dressing
3 tbsp. tomato paste
4 small boneless skinless chicken breasts
1 cup mozzarella cheese
4 slices of bacon
angel hair pasta

Heat oil in large nonstick saucepan (I use my huge electric skillet). Add mushrooms and onions, cook 5 min stirring occasionally. Stir in tomatoes with their liquid, the dressing and tomato paste. Add chicken and cover. Cook 12-15 minutes or until chicken is cooked through. Cook angel hair pasta during this time.

Sprinkle with cheese and bacon, simmer uncovered 5-10 minutes or until cheese is melted. Serve over hot angel hair pasta.



Chicken and Sausage Jambalaya
1 can cream of celery soup
1 can french onion soup
1 can rotel tomatoes (mild if your kids don't like spicy)
2 cups raw rice
1 diced white onion
1 diced bell pepper
1 package of Hillshire Farms beef link sausage sliced
3 cooked and diced chicken breasts
salt and pepper (and cajun seasoning if you like spicy)

Spray large rectangular baking dish (3 qt pyrex?) with Pam. Mix all ingredients together in baking dish. Put a couple of pats of butter on top and cover with foil. Bake at 400 degrees for 1 hour. Serves 8-10 (leftovers are great).