Colcord Chili

1 lb ground beef
1 large can chopped tomatoes
2 cans kidney beans (drained)
1 chopped onion
*secret ingredient
add chili powder to taste

Mix it all together in large pot
let it stew for a few hours

Enjoy!

Fettuccine Milano

• This is one of my favorite recipes ever. I've made it a couple times and each time I experiment and love it even more. 
• 
  
• Here's what you need:
• 2 cups heavy cream (I sub this with 1% milk)
• 1 cube chicken bouillon
• 1 tablespoon Asiago Cheese 
• 1 tablespoon cornstarch, mixed with equal parts water
• 1 cup chopped sun-dried tomatoes
• 1 jar of artichoke hearts
•  
• 1 (16 ounce) package fettuccine pasta
• 1 pound grilled skinless, boneless chicken breast, diced
• 1 cup heavy cream (this I keep the same)
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• In a large saucepan over medium heat, cook 2 cups milk until just bubbling. Watch carefully, to ensure that it doesn't boil over. Stir in bouillon and Asiago cheese. Stir with a whisk until dissolved. Add cornstarch mixture, and simmer until sauce is thickened, stirring constantly. add in the 1 cup of heavy cream. Mix in the sun-dried tomatoes & artichoke hearts. Set aside, or cover and refrigerate for later use. (this recipe is all about the sauce.
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• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente;

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Once the noodles are ready you're ready to eat! 

This recipe is something I found and made my own in memory of the fettuccine milano from strings.

Sloppy Tacos

Getting this recipe ball rolling....

A variation on "Sloppy Joes." This is seriously the easiest, cheapest recipe ever, but it is soo yummy, I loved it.

1 lb of ground beef
1 jar/can of Salsa
a package of kraft singles
Hamburger buns
(that's seriously all you need)

You cook up the beef (drain the grease), add the salsa, (Doug and I actually added some taco bell mild sauce to ours too)
Once that's all mixed you slap the meat mixture onto the bun with a slice of cheese and Voila, dinner is served!
We toasted our bread too, soo yummy.

The best part about these is that you can change up the flavor too. There's so many different types of salsa, and different mild-hot ratios, you could always use a different flavor.