THREE BEAN FIRE ROASTED CHILI

What You'll Need

• One 32 tbsp can white kidney beans, drained and rinsed
• One 32 tbsp can dark red kidney beans, drained and rinsed
• One 32 tbsp can garbanzo beans (chickpeas), drained and rinsed
• One 12 tbsp can tomato paste
• One 30 tbsp can tomato sauce
• One 8 tbsp can green chilies (mild)
• One 29 tbsp can fire roasted diced tomatoes
• One half green pepper, chopped
• One half red pepper, chopped
• One half jalapeno, seeds removed, chopped
• One half sweet onion, chopped
• Two garlic cloves, finely chopped
• One half tsp. cumin
• One Tbsp. chili powder
• One tsp. thyme
• One tsp. oregano
• One 32 tbsp can of water (optional depending on how thick or thin you like your chili)

How to Make It

1. Place all ingredients in a slow cooker and stir well.
2. Cook in the slow cooker on low for 6 hours.
3. Serve with garnishes of your choice include cheese, green onions, cilantro and a touch of sour cream.
4. Store remaining chili in the refrigerator.

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Crispy Baked Green Bean Fries

What You'll Need

• 3/4 cup breadcrumbs
• One tablespoon ranch dressing mix
• One quarter teaspoon garlic powder
• One quarter teaspoon onion powder
• One quarter teaspoon paprika
• One quarter teaspoon salt
• One Halfe teaspoon pepper
• olive oil spray
• Two eggs, beaten
• One pound fresh green beans, washed and trimmed

How to Make It

1. Preheat oven to 425 degrees F (218 degrees C).
2. Combine the breadcrumbs, ranch mix, garlic powder, onion powder, paprika, salt and pepper in a medium bowl.
3. Lightly spray a baking sheet with the olive oil spray.
4. Dip the green beans in the egg, then in the breadcrumb mixture to coat.
5. Place on the baking sheet in a single layer.
6. When all green beans are coated, spray them lightly with the olive oil spray and place the baking sheet in the oven.
7. Bake for 10 minutes, then flip them and bake for another 2-5 minutes until crispy.
8. If needed, turn on the broiler for a minute or two to get them really crispy (just be careful not to burn them!).

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PAN FRIED CINNAMON BANANAS

What You'll Need

• Olive oil spray
• One teaspoon cinnamon
• Two slightly overripe bananas
• Two tablespoons sugar (you can substitute granulated Splenda, if you like)
• ¼ teaspoon nutmeg

How to Make It

1. Slice the bananas into rounds, approximately ⅓ inch thick.
2. In a small bowl, combine the sugar, cinnamon, and nutmeg. Set aside.
3. Spray a large skillet with olive oil spray.
4. Warm over medium heat.
5. Add the banana rounds and cook for about 2-3 minutes.
6. During the last minute of cooking on the first side, sprinkle about ½ of the cinnamon mixture over the banana rounds.
7. Flip the rounds, sprinkle with the remaining cinnamon mixture, and cook about 2-3 more minutes, until the bananas are soft and warmed through.

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DOUBLE CHEESE AND BACON ROLLS

What You'll Need

Bread Roll:

• One sachet Active Dry Yeast (7g)
• Two tsp caster sugar
• One cup warm water (Not boiling. Just tap water is fine)
• Three cups bread flour (Note 2)
• One tsp salt
• One tbsp olive oil (or sub with any other oil)
• One egg, lightly beaten

Topping:

• 300g / 10 oz bacon, diced
• 3.5oz / 100g provolone cheese, cut into eight slices (or any other melting cheese) (Note 3)
• One cup grated cheese (tasty, cheddar or any other cheese that melts)

How to Make It

1. Combine the yeast, sugar and water in a bowl and mix until yeast dissolves.
2. Set aside in a warm place for 10 minutes until frothy.
3. Combine the flour and salt in a bowl. Add the yeast mixture and olive oil.
4. Then either use the dough hook on your mixer and mix for about 3 minutes on medium low, or knead by hand on a lightly floured surface (about 100 kneads), until the dough is smooth and elastic. It should come away from the side of the bowl and shouldn't stick. If it is too sticky, add some extra flour.
5. Place the dough in a bowl and cover loosely.
6. Set aside in a warm place for 1 hour or until doubled in size.
7. Meanwhile, sauté half the bacon in a non stick pan over high heat until lightly browned.
8. Remove from pan and set aside to cool.
9. Spray baking tray with oil.
10. Punch down the dough, then cut into 8 pieces.
11. Get one piece of dough and flatten it.
12. Take a piece of provolone cheese and fold it in half to form a square.
13. Top with 1 tbsp of cooked bacon. Fold the edges in to "wrap" it, shaping it into a round shape.
14. Seal then flip over and place on baking try. Flatten with your hand to around 2cm / ⅘" thick. Repeat with remaining dough.
15. Brush with egg mixture. Top each with 1½ tbsp grated cheese and the uncooked bacon.
16. Cover with clean tea towel and set aside for 30 minutes or so in a warm place until it has risen by around 50% (Note 6).
17. Preheat oven to 180C/350F.
18. Bake for 20 to 25 minutes or until they are golden brown.
19. Best served warm, so the filling is gooey!

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Triple Meat Pizza Casserole

What You'll Need

• 24 ounce jar of marinara
• 3/4 pound spicy Italian sausage
• 35 slices Canadian bacon, diced
• 50 slices pepperoni, diced
• Eight ounces rotini pasta
• One half teaspoon garlic salt
• Two cups shredded mozzarella cheese
• Two cups water
• Two teaspoons oregano
• Option toppings: pizza sauce, black olives and parmesan cheese

How to Make It

1. Brown spicy Italian sausage for 3-4 minutes, in a large, oven safe skillet or Dutch oven, over medium high heat.
2. Add diced Canadian bacon and pepperoni. Brown it for 1-2 minutes over medium heat.
3. Add a jar of marinara sauce, water, oregano and garlic salt and stir.
4. Mix in 8 ounces of rotini pasta. Cover the pan and bring it to a boil.
5. Reduce the heat to medium-low and simmer for about 12 minutes until pasta is tender.
6. Top with shredded mozzarella cheese.
7. Brown the cheese under the broiler for a couple of minutes.
8. Top with pizza sauce, black olives and parmesan cheese, if desired.

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