Pumpkin Chili - Friesen Style

1 lb. ground beef
2 cups pureed pumpkin
2 cans kidney beans (or beans of choice)
1/2 green pepper chopped
1 onion chopped
1 cup salsa
16 oz. canned tomatoes (more if desired, this was all I had on hand)
1 cup tomato sauce
1 tbsp. pumpkin spice
1 tbsp. chili powder
1 tsp. minced garlic (equivalent to 2 garlic cloves minced)
1/8 cup sugar

Cook beef in frying pan with onion and garlic. Drain off fat. Put into pot and add the rest of the ingredients. Simmer 1/2 to 1 hour. Serve with bread or biscuits (we enjoyed fresh biscuits with this meal). Top with shredded cheddar cheese if desired.

Pirate Stew

3/4 cup chopped onion
1 lb. ground beef
1/4 cup uncooked, long grain rice
3 cups diced raw potatoes
1 cup diced celery or carrots
2 cups canned kidney beans, drained
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. chili powder
1/4 tsp. Worcestershire sauce
1 cup tomato sauce
1/2 cup water
1 small jar canned tomatoes - optional (I used canned tomatoes as the above recipe seemed to dry and not enough sauce)

Brown onions and ground beef. Drain. Layer ingredients in slow cooker in order given. Cover. Cook on low 6 hours or until potatoes and rice are cooked.

Salsa Casserole

1 lb. ground beef
1/2 medium onion
3 cups shelled pasta (cooked)
1 1/2 cups mozzarella cheese shredded
1 cup salsa
2 cups spaghetti sauce
1/2 cup chopped green peppers
1/2 can mushrooms (optional)
1 tsp. seasoning salt
1 1/2 tbsp. Tex Mex spices

Brown ground beef and onion. Add seasoning salt, Tex Mex spices, green peppers and mushrooms. Cook until tender. Cook shelled pasta as directed. Combine pasta and rest of the ingredients with ground beef mixture in a 2 1/2 lit casserole dish. Save some cheese for sprinkling on top of dish. Bake at 400 for 20 minutes.

Chicken and Chickpea Stew

2 celery stalks
2 carrots diced
1 onion chopped
2 garlic cloves minced
4 cups less sodium chicken broth
3 cups marinara sauce ( I use my homemade tomato sauce)
1 - 19 oz. can chickpeas rinsed and drained
1 -19 oz. can white kidney beans rinsed and drained
1 1/2 cups dry short tube pasta
1/2 tsp. pepper
8 skinless, boneless chicken thighs cut into 1/2 inch cubes ( I've actually never made this with chicken as there is plenty of protein with the chickpeas and beans, but I'm sure it would taste good with chicken)
1/2 cup grated fresh parmesan ( I use mozzarella cheese as I don't have parmesan in the house)

IN large sauce pan heat olive oil over medium heat. Add celery, onion and carrot and saute until tender. Add garlic and cook about 1 minute, stirring constantly.

ADD broth, marinara, chickpeas, kidney beans, pasta and pepper and bring to a boil.

REDUCE heat to low-medium and simmer until pasta is tender, about 10-12 minutes.

ADD chicken to pan and cook 3-5 minutes until chicken is done.

SPRINKLE with parmesan and serve.

Southwestern Baked Spaghetti

* 8 ounces uncooked spaghetti, cooked
* 1/2 cup milk
* 1 egg
* 1 lb ground beef
* 1 medium onion, chopped
* 1 medium green bell pepper, chopped
* 2 garlic cloves, minced
* 1 teaspoon chili powder
* 1/2 teaspoon cumin
* 1/2 teaspoon oregano
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 2 (8 ounce) cans tomato sauce
* 1/2 cup shredded cheddar cheese
* 1/2 cup shredded monterey jack cheese
(I used 1 cup edam/mozzarella cheese mix instead of cheddar and monterery jack cheese. You can buy this pre-shredded mix at Superstore. I like to use this for most Italian style dishes.)

Combine hot drained spaghetti, milk and egg; mix well. Pour spaghetti mixture into a buttered 9X13 inch casserole dish. Brown ground beef with onion, bell pepper and garlic in a large skillet; drain. Return drained meat back into the skillet and add seasonings; Cook for 2 minutes. Stir in tomato sauce and cook for 2 more minutes. Spread meat mixture over spaghetti. Sprinkle with cheese. Bake at 425°F for 10 minutes or until cheese melts and is bubbly. Remove from oven and let stand for 10 minutes.