Taco Soup

Taco Soup

★★★★★

Taco Soup

This was so incredibly easy! I used Bush’s Texas Ranchero beans. Rotel tomatoes are a must as they are in a different size can and seasoned. This was a very chunky soup, if you like more broth, add extra water. I added 1 full corn can of water instead of ½. We stirred sour cream in it and had tortilla chips for dipping. Such an excellent flavor, very filling, and a wonderful soup cold winter’s evening.

  • 1 pound Ground beef, browned and drained
  • 1 can pinto beans, rinsed and drained, drained and rinsed
  • 1 can black beans, drained and rinsed
  • 1 can Bush’s Texas Ranchero beans, drained not rinsed
  • 1 can corn , drained
  • 1 can Rotel tomatoes
  • 1 packet taco seasoning
  • 1 packet ranch dressing mix
  • can water
  • Sour cream
  • Tortilla chips
Add all ingredients to crock pot and cook on low for 6-8 hours. Can be served with fritos or cornbread and sour cream and cheese.

Makes 10 servings
Source : kitchenmonki.com

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Posted in Beef, Crockpot, Dinner, Soup/Stew | Leave a comment

Crab Spread

Crab Spread

★★★★

Crab Spread

Such an incredibly easy recipe, no fuss, mix it up and bake before serving. I took it along to what I thought was a few friends getting together, but ended up being my friend throwing a 15th anniversary party for me and the hubby. Even though it was not part of the candy & bacon theme they had going on, I came home with very little crab dip.

  • 1 package (8 ounces) cream cheese, softened
  • 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • ½ teaspoon lemon-pepper seasoning
  • ¼ teaspoon minced garlic
  • Paprika
  • Assorted crackers or vegetables
In a small bowl, combine the first six ingredients. To serve chilled, cover and refrigerate until serving. Sprinkle with paprika.
To serve warm, spoon into a greased 3-cup baking dish. Bake, uncovered, at 375° for 15 minutes or until heated through. Serve with crackers or vegetables. Yield: 2 cups.

Source : Taste of Home

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Lemon Basil Chicken with Confetti Rice

Lemon Basil Chicken with Confetti Rice

★★★★

Lemon Basil Chicken with Confetti Rice

Carrots are not my favorite. Some of the boys aren’t crazy about peas. The trick, put them in a meal that it’s a pain to pick them out of! This was a good dinner for several reasons. For one, it’s a complete meal all in one recipe. The flavor was very good and everyone ate it. We will be able to stretch a meal with 4 chicken breasts this size for a little bit, but soon we will need to be doubling everything.

  • 3 tablespoons fresh lemon juice
  • 3 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 2 garlic cloves, minced
  • 1 teaspoon dried basil
  • 1 teaspoon grated lemon rind
  • 1 teaspoon salt, divided
  • ¼ teaspoon black pepper
  • 4 boneless, skinless chicken breasts
  • 2 cups water
  • 1 cup frozen peas and carrots, defrosted
  • 1 cup long grain rice
In gallon size resealable plastic bag, combine lemon juice, oil, vinegar, garlic, basil, lemon rind, ½ tsp. salt and pepper. Add chicken breasts and marinate in refrigerator for 25 minutes or up to 2 hours.
In a 2-quart saucepan, heat water to boiling over high heat. Stir in peas and carrots, rice and remaining ½ tsp. salt. Reduce heat to low, cover and cook 20 minutes.
Heat grill or broiler. Cook chicken 7 to 9 minutes on each side, or until cooked through.

Source : Parents Magazine

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Awesome Slow Cooker Pot Roast

Awesome Slow Cooker Pot Roast

★★★★★

Awesome Slow Cooker Pot Roast

This is such an easy recipe. The flavor ended up being incredible even though the ingredients were so simple.

 

  • 2 (10.75 ounce) cans condensed cream of mushroom soup
  • 1 (1 ounce) package dry onion soup mix
  • 1 ¼ cups water
  • 5 ½ lbs. pot roast
In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.

Makes 12 servings
Source : Allrecipes.com

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Chicken Corn Soup

Chicken Corn Soup

★★★★★

Chicken Corn Soup

When I hear chicken corn soup, this is the recipe that comes to mind. Now Grandma always added hard boiled eggs to hers, I’m not overly fond of hard boiled eggs, nor did I feel like making them ahead of time. In the end, I wished I had added them. We had a week where everyone seemed to have the sniffles, which is why I fixed it.

  • 1 whole chicken
  • 8 cups water
  • Salt
  • Pepper
  • 1 ½ tsp poultry seasoning, divided
  • ½ cup minced onion
  • 1 tsp minced garlic
  • 2 cans corn
  • 1 bag sliced frozen carrots
  • 4 medium potatoes, peeled and cubed (about 6 cups)
  • 2 to 3 cups egg noodles, dry
  • 3 hard boiled eggs, chopped
Cook chicken in water with ½ teaspoon poultry seasoning, salt and pepper until cooked through, about 2 hours depending on size of chicken. Remove chicken, bone and skin and cut into bite size pieces. Reserve broth, strain to remove any bones, etc. Refrigerate several hours or overnight. When ready to make soup, remove broth from refrigerator and skim the congealed fat off the top and discard. In a large pot, saute onions and garlic in a little butter or some of the broth. Add broth, potatoes, poultry seasoning and chicken. Cook until potatoes are soft. Add carrots, egg noodles and salt and pepper to taste. When noodles are done and carrots are soft, remove from heat and add chopped hard boiled eggs. Stir and serve.

Source : Grandma Lena

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Jimmy’s Mexican Pizza

Jimmy’s Mexican Pizza

★★★★★

Jimmys Mexican Pizza
Yea! A 5 ★ recipe! We have been having some real stinkers lately. This was very simple and delicious. The 2 pans fed our family, but a third pan would not have hurt. I followed the directions completely, the only change was to make 1 pan with a chunky salsa and jalapeño and the other pan with regular salsa and no peppers.

  • ½ lb. ground beef
  • 1 medium onion, diced
  • 1 clove garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon paprika
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • 1 (16 ounce) can refried beans
  • 4 (10 inch) flour tortillas
  • ½ cup salsa
  • 1 cup shredded Cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 2 green onions, chopped
  • 2 roma (plum) tomatoes, diced
  • ¼ cup finely chopped jalapeno peppers
  • ¼ cup sour cream (optional)
Preheat the oven to 350ºF. Coat 2 pie plates with non-stick cooking spray.
Place beef, onion and garlic in a skillet over medium heat. Cook until beef is evenly browned. Drain off grease. Season the meat with chili powder, cumin, paprika, salt and pepper.
Lay one tortilla in each pie plate, and cover with a layer of refried beans. Spread half of the seasoned ground beef over each one, and then cover with a second tortilla. Bake for 10 minutes in the preheated oven.
Remove the plates from the oven, and let cool slightly. Spread half of the salsa over each top tortilla. Cover each pizza with half of the Cheddar and Monterey Jack cheeses. Place half of the tomatoes, half of the green onions, and half of the jalapeno slices onto each one.
Return the pizzas to the oven, and bake for 5 to 10 more minutes, until the cheese is melted. Remove from the oven, and let cool slightly before slicing each one into 4 pieces.

Makes 8 servings
Source : Allrecipes.com

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Creamy White Bean Soup

Creamy White Bean Soup

★★

Creamy White Bean Soup

We made a few adjustments to this recipe. Olive oil was our oil of choice. Instead of 2 onions, we used 1 small Vidalia onion. I had chopped celery in the freezer and vegetable bullion cubes instead of soup mix. Also, we had fresh dill in the freezer, so freezer fresh dill?

  • 1 tablespoon olive oil
  • 2 1 sweet onion, diced
  • 4 cloves garlic, diced
  • 4 stalks ¾ cup celery, sliced chopped
  • 2 (15.5 ounce) cans white cannelli beans, drained
  • 8 cups water
  • 1 tablespoon chicken soup mix 3 vegetable bullion cubes
  • 1 teaspoon salt
  • ½ teaspoon thyme
  • 1 bunch fresh dill
In a large pot, heat oil. Saute onions, garlic and celery until soft.
Drain the beans and add to the pot. Add water and chicken soup mix and bring to a boil.
Lower the flame and let simmer for 30 minutes.
Add thyme and salt to taste.
Remove from hear and blend with an immersion blender. Swirl in the chopped dill.

Makes 8 servings
Source : kitchenmonki.com

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Cheesy Chicken Biscuit Cups

Cheesy Chicken Biscuit Cups

★★

Cheesy Chicken Biscuit Cups

The boys made this recipe for dinner. It was edible, so it received 2 stars. It was also rather unappealing, slimy even. The boys swear they followed the recipe, but I have a feeling it should have either cooked longer or sat longer.

  • 7 ½ ounces low fat crescent rolls
  • 1 cup chicken breast , cooked and diced
  • 10 ½ ounces healthy request cream of chicken soup
  • cup reduced fat cheddar cheese, shredded
  • parsley flakes
  • pepper
  • garlic powder
  • onion, diced
Preheat oven to 400ºF.
Separate biscuits and place each in a cup of ungreased muffin pan, pressing dough up the sides to edge of cup.
In a medium bowl, combine chicken, soup, cheese, parsley, pepper, garlic powder and onion. Mix well to combine.
Evenly spoon chicken mixture into prepared biscuit cups. Bake for 12-15 minutes or until golden brown. Set out for 2-3 minutes to cool. Serve immediately.

Makes 8 servings
Source : kitchenmonki.com

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Cheesy Herb Pizza Recipe

Cheesy Herb Pizza

★★★

Cheesy Herb Pizza

The biscuit mix is not very easy to spread in the pan. As is normal, mushrooms were omitted. We used 16 oz of mozzarella, because, well, more cheese is never bad. This is easy to put together, but it bakes for a very long time. For us the crust wouldn’t get done, yet the edges were very crispy. Another recipe for the not bad, not great pile.

  • 1 lb. ground beef
  • 1 lb. bulk pork sausage
  • 3 cups biscuit/baking mix
  • cup water
  • 1 can (8 ounces) tomato sauce
  • 1 cup canned diced tomatoes
  • 1 medium onion, diced
  • 1 small green pepper, diced
  • ½ teaspoon dried thyme
  • ½ teaspoon dried parsley flakes
  • ½ teaspoon celery seed
  • ½ teaspoon salt
  • ¼ teaspoon onion salt
  • ¼ teaspoon pepper
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 2 cups (8 ounces) shredded cheddar cheese
  • 2-½ cups (10 ounces) 16 oz shredded part-skim mozzarella cheese
In a large skillet, cook beef and sausage over medium heat until no longer pink; drain and set aside. In a large bowl, combine biscuit mix and water to form a soft dough.
Press into a greased 15-in. x 10-in. x 1-in. baking pan. In a saucepan, combine the next 10 ingredients. Bring to a boil. Reduce heat and simmer for 5 minutes; spoon over crust. Crumble meat mixture over sauce; top with mushrooms. Sprinkle with cheddar and mozzarella cheeses.
Cover loosely with foil and bake at 350° for 35-40 minutes. Uncover; bake 5-10 minutes longer or until the pizza is browned and cheese is melted. Yield: 16-18 servings.

Makes 8 servings
Source : Taste of Home

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Tuna & Broccoli Pasta Bake

Tuna & Broccoli Pasta Bake

★★★

Tuna Broccoli Pasta Bake

We made several adjustments to this recipe, partly to feed 6 and partly due to what was on hand. We preheated the oven to 350ºF. To a pan add olive oil, add tomatoes and 1 cup water, simmer. Cook your pasta, add the broccoli during the last 3 minutes of cooking time. Stir the cream cheese into the tomatoes, stir until it melts. Stir in the tuna to tomatoes. Drain your pasta and broccoli. Stir the tomato sauce into the pasta. Pour everything into a greased 13×9 pan. Sprinkle with cheese and crumbs. Bake for 10 minutes until warm and bubbly.

  • 28 ounces canned chopped tomatoes 2 (14 oz) can diced tomatoes
  • 12 16 ounces pasta
  • 12 ounces broccoli florettes
  • 7 ounces 3 spoonfuls of tub cream cheese
  • 13 ounces 3 cans of tuna, drained well
  • 3.5 4 ounces cheddar cheese, finely grated
  • .88 ounces ¾ cup dry breadcrumbs
  • Salad
Heat the reserved oil from the tuna in a very large saucepan. Tip in the tomatoes plus 200ml water and simmer while you cook the pasta, following pack instructions. Add the broccoli for the final 3 mins, then drain, reserving some of the cooking water.
Heat the grill. Stir the soft cheese into the tomato sauce until melted, then mix with the pasta, broccoli and drained tuna. Season with salt and pepper.
Tip into an ovenproof dish and sprinkle on the cheddar and crumbs. Grill, not too close to the heat, for about 4-6 mins until golden and bubbling. Serve with a big side salad, if you like.

Makes 4 servings
Source : kitchenmonki.com

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