Sunday, November 22, 2009
1/2 cup diced onions
1/2 cup diced green bell peppers
1 tablespoon minced garlic
1 pound chicken breasts, boiled and shredded
1 package taco seasoning mix
1 (8-ounce) jar salsa
1 (14-ounce) can kernel corn
1 (14-ounce) can hominy
1 (16-ounce) can ranch style beans
2 (4-ounce) cans tomato paste
2 (14-ounce) cans chicken broth
1 (8-ounce) package cream cheese
Saute onions, green bell peppers, and garlic in a small amount of vegetable oil. Add chicken, taco seasoning mix, salsa, vegetables, beans, tomato paste, and chicken broth. Adjust liquid to your liking. Bring to a slow simmer and simmer for 20 minutes. Place cream cheese in a separate bowl. Using a measuring cup, take some of the hot liquid from the soup and pour over cream cheese to melt and then add back to the soup. Simmer on low for another 10 minutes. Serve with tortilla chips and grated Monterey jack cheese.
Also, great on the second day over rice.
Thursday, March 19, 2009
Easy Rating: Easy
Prep Time: 3 min
Cook Time: 10 min
Categories: Lunch, Dinner
1can (14 1/2 oz.) Italian-style diced tomatoes, undrained
2 c multi-grain penne pasta, cooked
1 c water
1 pkg. (9 0z) baby spinach leaves
1 c three cheese blend (or you can just grade some chedder and mozzarella cheese)
Bring tomatoes , pasta and water to boil in large saucepan ; stir. Cover; simmer on medium-low heat 10 min. Uncover; simmer 1 min. or just until pasta is tender. Add half of the spinach; simmer, covered. 2 min. or until wilted. Stir. Repeat with remaining spinach. Serve topped with cheese.
Wednesday, February 4, 2009
Prep Time: 5 min
Cook Time: none
Categories: Lunch, Dinner
Recently I went shooping at the neighborhhod market and found some Flat Italian Bread. This is great for making wraps or even a this crust pizza! They are also very healthy! Here is what I did last night.
1 pkg flat italian bread
Prep Time: 10 min
Cook Time: 5 min
Categories: Lunch, Dinner,
I got this recipe from http://favfamilyrecipes.blogspot.com/ which has some amazing recipes. This is a great dish for the summer!
1 pkg pasta cooked according to package directions
1-2 Avocados diced
4 slices of mozzarella cheese cubed
2 Tomatoes diced
8oz of Zesty Italian dressing
1 jar artichoke hearts coarsely chopped
1/2 C shredded parmesan cheese
1 T lemon pepper or salad supreme seasoning
1 can of olives
Toss all ingredients together in a large bowl until pasta is evenly coated in dressing. For best results, cover with plastic wrap and let sit in the fridge for at least 3-4 hours.
Prep Time: 8i min
Cook Time: 23
minServes: 6 I guess
Categories: Breakfast, Dessert
My husband ususally will not eat muffins but he loves these ones because of how moist they are!
Sour Cream Blueberry Muffins
2 C biscuit
3/4 C sugar plus 2 T sugar, Divided
2 eggs1 C (8 ounces) sour cream
1 C fresh or frozen blueberries
In a bowl, combine the biscuit mix and 3/4 cup sugar. In another bowl, combine the eggs and sour cream; stir into the dry ingredients just until combined. Fold in the blueberries. Fill greased muffin cups three-fourths full. Sprinkle with the remaining sugar.Bake at 375 degrees for 20-25 minutes. Cool for 5 minutes before removing.
Saturday, January 31, 2009
I made this last night, and even my 2 year old LOVED it. It will be a new staple in our house.
Easy Rating: Moderately Easy
Prep Time: 25 min
Cook Time: 15 min ish
Categories: Lunch, Dinner, chicken, Vegetables
Vegetables (canned, frozen, fresh, re-hydrated, etc.), as much as you want
Onion to taste (I use food storage re-hydrated, about 1/4 cup)
2 cans Cream of Chicken Soup
1 cup milk
2 tbsp garlic powder
Chicken, chunked and cooked (or canned if you are short on time)
1.4 C. parmesan
1 1/2 tsp baking powder
4 tbsp butter, melted
If you are using fresh veggies, chop them and cook them with the onions until tender in a little oil in the frying pan. If using canned or frozen, just add in until warm. Pour in 1/2 c. milk, garlic, and some pepper to taste. Add chicken. Pour mixture into an oven-safe dish.
In a separate bowl combine flour, parmesan, baking powder, and 1/2 tsp salt. Then add butter and 1/2 c. milk. Stir just until the dough comes together. Spread out dough and put on top of filling mixture.
Bake at 450 until top is golden brown and toothpick comes out clean (8-10 min).
*If you want it more fun, you can use individual 8-oz ramekins, left over pot pie dishes, etc.
Tuesday, January 27, 2009
Prep Time: 15ish min
Cook Time: 15ish min
Categories: Lunch, Dinner, Mexican
4 Chicken Breasts
1 1/2 C onion sliced (you can use as much or as little as you want ;)
1 (or more) medium bell pepper of your favorite color
Tomato (if desired)
Slice bell pepper and onion (while chicken defrosts if using frozen chicken). Slice chicken into strips (it helps if chicken is still partially frozen.) Start chicken cooking in oil on high and then turn it to medium when outer layer of chicken is cooked. Liberally sprinkle with favorite fajita seasoning all over. Add in onion after a minute or two. Add in bell pepper a few minutes after that. Add in a little more seasoning if needed. Cook until desired doneness is attained. (I think it tastes good when the onions are beginning to caramelize).
Roll up chicken mixture in tortilla with sour cream, avocado, fresh tomato chunks, and lime juice. Serve with rice if desired.
1-If you are lazy like me you can just throw the thawed chicken breasts whole in in the pan and then cut it with a spatula when it is cooked through. You may need to sprinkle a little more fajita seasoning on the chicken after you cut it to get the flavor on all sides of the chicken.
2-I buy my bell peppers at the dollar store (or when on sale) in bulk and then slice it and freeze it. It makes it easier to pull out and throw in, but it helps if you defrost it a little first.
3-We are really sensitive to raw onions around here. They sting our eyes. So we slice our onion in chunks right off of the onion, one layer at a time. It's less painful this way.