Slow Cooker Beef Stew

Ingredients

3½ lbs stew meat
3 teaspoons salt
½ teaspoon pepper
2 cups chopped onions
4 cups beef broth
2 Tablespoons tomato paste
2 cups chopped carrots
4 cups cubed potatoes
1 bay leaf
1 teaspoon thyme
4 cloves garlic, minced
1 Tablespoon worcestershire sauce
2 cubes beef bouillon
2 cups frozen peas


Spray slow cooker with cooking spray. Add all ingredients expect for peas and stir. Cook on low for 6-8 hours.

Remove bay leaf. Add peas to stew 10 minutes before serving for firmer peas. For less firm peas, add the peas 20-30 minutes before.

For thicker stew, combine 4 Tablespoons water with 2 Tablespoons mesa flour (or regular flour) in a small bowl. Stir into stew 10 minutes before serving.

(Source: http://www.chef-in-training.com/2016/04/slow-cooker-beef-stew/)

Creamy Spinach & Cheese Green Chili Enchiladas

INGREDIENTS:
1 tablespoon olive oil
1 small yellow onion, diced
1 clove garlic, minced
10 cups fresh spinach leaves
1 tablespoon fresh lime juice
1/3 cup chopped cilantro
1 can (4.5 ounces) chopped green chiles
1/2 teaspoon ground cumin
1/4 teaspoon ground chili powder
1/2 cup sour cream or plain Greek yogurt
Salt and black pepper, to taste
1 cans (10 oz) Mild Green Chile Enchilada Sauce
8 Flour Tortillas (Burrito size)
2 cups shredded Monterey Jack cheese, divided
2 cups shredded Cheddar cheese, divided
Toppings: Green onions, chopped, Fresh cilantro, chopped, Diced avocado
** I also like to add chicken.

DIRECTIONS:
Preheat oven to 375 degrees F. In a large skillet, heat olive oil over medium high heat. Add the onion and cook until softened, about 3-4 minutes.

Add the garlic and cook for an additional 2 minutes. Add the spinach leaves and cook until they are wilted and shrinks down. Stir in the lime juice, cilantro, green chiles, cumin, and chile powder. Remove from heat and stir in the sour cream. Season with salt and pepper, to taste.

To assemble, spread about 1/2 can of enchilada sauce in the bottom of a 9 x 13 baking dish. Fill each tortilla with about 1/3 cup of the spinach mixture. In a medium bowl, combine both kinds of shredded cheese. Sprinkle cheese over spinach mixture, about 3 tablespoons per enchilada. Roll up and place seam side down in the baking dish. When all enchiladas have been rolled and placed in the pan, top with the other 1/2 can of enchilada sauce Sprinkle remaining shredded cheese on top of enchiladas. Bake 20-30 minutes or until the cheese is melted, and the sauce is bubbling around the edges.

Garnish enchiladas with green onion, cilantro, and avocado, if desired. Serve warm.

** Note-these enchiladas freeze well. Cool completely, without toppings, and place in a tupperware container. Reheat individual servings in the microwave when ready to eat! You can also freeze an entire pan and reheat in the oven!

(Source: http://twopeasandtheirpod.com/creamy-spinach-and-cheese-green-chile-enchiladas/)

Double Chocolate Banana Muffins

Ingredients

¼ cup plus 1 teaspoon cocoa
1¾ cup flour
½ teaspoon baking soda
2 teaspoons baking powder
½ teaspoon cream of tartar
¼ teaspoon salt
⅓ cup shortening or butter
2 large eggs
⅔ cup sugar
½ teaspoon vanilla
1 cup bananas, mashed *about 2 medium bananas
1½ cup semi sweet chocolate


Preheat the oven to 375 degrees. Grease the muffin tin or line it with cupcake liners.
In a medium bowl, whisk the cocoa, flour, baking soda, baking powder, cream of tartar and salt together. Set aside.

In a large mixing bowl, beat the shortening, sugar, eggs and vanilla until smooth. Slowly add a little of the flour, mix, a little of the banana, mix, and continue to alternate ending with the banana. Add the chocolate chips, fold in to combine and spoon ⅔ full in the muffin tin.

Bake for 15-20 minutes and allow to cool.

(Source: http://www.ohsweetbasil.com/double-chocolate-banana-muffins-recipe/)