Five Bean Chili

From Semi Homemade With Sandra Lee

• 1 1/2 pounds lean ground beef
• 2 cups chopped onion
• 1 (15-ounce) can light red kidney beans, drained
• 1 (15-ounce) can dark red kidney beans, drained
• 1 (15-ounce) can cannellini beans, drained
• 1 (15-ounce) can butter beans, drained
• 1 (15-ounce) can pinto beans, drained
• 2 (14 1/2-ounce) cans diced tomatoes with jalapenos
• 2 (1 1/4 ounce) packets chili seasoning mix
• 1 (8-ounce) can tomato sauce
• 1 cup water
• Salt and pepper
• Suggested servings: cornbread, sour cream, cheese, chips, and fresh cilantro

Directions

In a skillet over medium-high heat, brown ground beef with the onions. Be sure to break up clumps as much as possible. Put the mixture in a slow cooker.

Add remaining ingredients and stir together. Cover and cook on high setting for 4 hours or on low for 7 to 8 hours.

Ladle into bowls and serve with your favorite chili fixings.

Gnocchi with Summer Veggies

From Everyday Food iPhone App via daily recipe

I substitute 2 bags frozen tortellini with excellent results!

1 T olive oil
2 zucchini or summer squash, quartered and sliced
2 minced garlic cloves
1 pkg frozen gnocchi (15 or 16 oz)
1/4 c fresh basil, chopped
2 T grated Pecorino Romano cheese
1 T butter
2 tsp fresh lemon juice

- In large skillet, heat oil over medium heat.
- Add squash and garlic. Season with salt and pepper.
- Cook stirring occasionally, until squash is crisp - tender, 4-5 minutes.
- Add tomatoes, cook, stirring occasionally, until juicy, about 2 minutes.

- Meanwhile in large pot of boiling salted water, cook gnocchi according to pkg directions. Reserving 1/2 cup cooking liquid, drain gnocchi and transfer to skillet.

- Toss gnocchi, adding enough cooking liquid to create a sauce.

- Remove from heat and stir in basil, cheese, butter, and lemon juice.

Crustless Broccoli- Cheddar Quiche

From Everyday Food iPhone app - via daily recipe of the day

Can be one big quiche or 4 individuals

Butter for ramekins (I used Pam Spray)
Coarse Salt
1 pkg (10 oz) frozen broccoli florets
6 large eggs
1/2 c half-and-half
group pepper
1/8 tsp ground nutmeg
3/4 c cheddar cheese

Serve with crusty bread and mixed salad

Preheat to 350
Butter 4 8 oz ramekins (or 9-inch pie dish)

Bring medium pot of salted water to boil. Add Broccoli: cook one 1 minute. Drain well; transfer to cutting board and blot dry with paper towels. Chop coarsely.

In large bowl; whisk together eggs, half-and-half, 1/2 tsp salt, 1/4 tsp pepper, and nutmeg.

Stir in broccoli and cheese.

Place ramekins on rimmed baking sheet. Ladle mixture into ramekins, dividing equally.

Bake until golden brown, 35-40 minutes.