This recipe looks "ugly" but is one of our family favorites!
Ugly Soup
1 pound chicken, cubed
2 Cups chicken broth
1 can corn, undrained
1 can black beans, undrained
2 large cans green enchilada sauce
1/2 chopped onion
1 clove garlic, pressed
Brown the chicken, then add it to all of the other ingredients and simmer for about 20 minutes. Serve with tortilla chips, sour cream and cheese. Double or triple the recipe as needed, or just add more beans and corn!
FROZEN BURRITOS
These are great for the kids on Parents' night out, or for those evenings that you're rushing kids around and don't have much time to cook! You can substitute Rosarita's spicy refried beans for regular, then omit the chilies if wanted.
2 large cans refried beans
2 lb. ground beef, browned in a skillet
1 (12 0z.) bottle taco sauce (mild)
1 small can chopped mild green chilies
2 C. shredded cheese
30 flour tortillas
Mix the first five ingredients together. Spoon evenly between tortillas. Roll to make a burrito. Wrap separately in Saran Wrap. Freeze. Take out of freezer and heat in microwave when wanted.
Honey Lime Enchiladas
Oh boy!! These are REALLY good!
6 T. Honey
5 T. Lime Juice (1 large or 2 small limes)
1 T. chili powder
1/2 tsp garlic powder
1 pound Monterey Jack Cheese, shredded
1 pound chicken, cooked and shredded
8-10 flour tortillas
16 ounces green enchilada sauce
1 C. heavy cream
Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour. Pour about 1/2 cup enchilada sauce on the bottom of a 9x13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and left-over marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 for 20-30 minutes until brown and crispy on top.
Chicken Cheese Soup
With the weather cooling off, it just seems like soup weather! This is a really great recipe to try out!
1 pt. water
2 chicken bouillon cubes
1 C. diced celery
1/2 C. diced onion
2 1/2 C. Diced, peeled potatoes
1 C. diced carrots
1 (15-oz.) can whole kernel corn
1 C. peas
1 pt. milk
2 (10 3/4-oz.) cans Cream of Chicken soup
1-lb. Cheddar Cheese
1-lb. cooked chicken breast
Boil water and add boillon cubes, celery, onion, potatoes and carrots. Simmer until veggies are almost tender, about 20 min. Add corn and peas and milk. Warm everything up again and then add the soup (undiluted) and grated cheese. Add chicken and heat until the cheese is melted. (This is also a great recipe for bread soup bowls or as a filling for pot pies.)
Spaghetti Pie
6 oz. Spaghetti, cooked and drained
2 Tbsp. butter
2 eggs, beaten
1/3 C. Parmesan Cheese
1 C. Cottage Cheese
1 lb. ground beef
1/4 small onion, diced
Salt and pepper to taste
1 can tomatoes
1 can tomato paste
1 tsp. sugar
Salt to taste
Oregano to taste
1/2 C. Mozzarella cheese, shredded
Combine the spaghetti, butter, eggs, and cheese. Press into the bottom of a pie plate, casserole dish, or baking dish. Layer the cottage cheese on top. Mix all remaining ingredients except the Mozzarella and layer the beef mixture on top of the cottage cheese. Bake at 350 degrees for 20 minutes. Sprinkle the Mozzarella cheese on top and bake for another 5 minutes.
Poppy Seed Chicken (From October RS Activity)
* 2 cans cream of chicken soup
*1 1/2 cup sour cream
*6 - 8 chicken breasts, cut into chunks and pre-cooked
*1-2 tubes of Ritz crackers
*1 cube of butter
* 1 1/2 Tbsp poppy seeds
Mix soup, sour cream, chicken together. Bag, label and freeze
Thaw, place in casserole dish. Crumble crackers and mix with butter and poppy seeds then spread on top of chicken. Bake at 350 degrees for 30-40 minutes. Serve over rice or noodles.
Another recipe from our October RS Activity:
Chili
* 2 cans red beans (drained)
* 2 cans kidney beans (drained)
* 2 cans black beans (drained)
* 1 large onion (chopped)
* 2 cups mushrooms (chopped)
* 2 green peppers (chopped)
* 1/2 c. cilantro (chopped)
* 2 cans stewed tomatoes
* 5-10 oz cans tomato sauce
* 2 lbs ground beef (browned)
* 3-5 TBSP chili powder
* 1 bay leaf
* 1 TBSP Worcestershire sauce
* 1 tsp salt
Mix all together, cook over medium heat for 1 hour. Then either eat it, or bag, label and freeze it for later!
Beef Barbeque
One Three pound boneless chuck roast
1 c. barbeque sauce (Bulls Eye Spicy Honey is good)
1/2 c. apricot preserves
1/3 c. chopped green pepper
1 small onion, chopped
1 T. Dijon mustard (or regular)
2 tsp. brown sugar
12 sandwich rolls, split
Cook roast in slow cooker until done. Add sauce ingredients and simmer until flavors blend. Serve on rolls.
Corn Bread Casserole
Filling:
1-1 1/2 lbs. ground beef or turkey
1 (15-oz.) can black beans
1 1/2 c. salsa
1 c. shredded jack or cheddar cheese
1 tsp. cumin powder
1 tsp. chili powder
1/4 tsp. garlic powder
Brown meat in a large skillet, drain fat. Add beans, salsa, cumin, chili powder, and garlic. Simmer over low heat for 10 minutes. Add cheese and transfer to a 9x13 pan.
Topping:
2 (6-oz) Pkgs. corn bread mix or use corn bread recipe below
1 (15-0z.) can corn or fiesta corn
1 c. shredded jack or cheddar cheese
Prepare corn bread as directed or make your own batter using corn bread recipe below. Stir corn and cheese into cornbread batter. Spread over the top of filling. Bake at 350 degrees for 30-40 minutes until the topping is golden brown and cooked through.
Easy corn bread:
2 1/2 c. flour
1 1/2 c. corn meal
1/2 c. sugar
4 tsp. baking powder
1 tsp. salt (optional)
2 c. skim milk
1/2 c. oil
2 eggs, beaten
Combine dry ingredients. Stir in milk, oil and egg, mixing just until dry ingredients are moistened.
Notes: This is a super easy casserole. You can jazz the filling up any way you want, by adding green chilis, onions, more beans, tomatoes, etc.
Breadsticks
Do you ever need a really quick bread to go with a meal? These bread sticks are super fast and super tasty!! They also make a fantastic pizza crust!
2 1/4 tsp yeast
1 c. HOT water
1/2 tsp salt
1 tsp sugar
2 TBSP oil
2 c. flour (knead in more if it is too sticky...up to 3 cups)
Let dough sit for 15-30 min. (When I am really in a hurry I omit this step and they are still good) Spray a cookie sheet and roll the dough out on it. Score and then bake at 500 degrees for 5-7 min. Brush with butter, sprinkle with garlic salt and voila! An artisan-tasting breadstick.
Taco-Pasta Salad
(This is SOOO fast and easy and also SOOO delicious!!
12-16 oz uncooked rotini pasta
1-1 1/2 lbs. ground beef
3/4 C. water
3 TBSP taco seasoning mix
2 or 3 green bell peppers, diced
salsa
sour cream
shredded cheddar cheese
Prepare pasta, according to package directions. Brown the beef and add water, taco seasoning and bell pepper to the cooked beef; simmer until the sauce thickens, stirring occasionally. Serve with beef mixture on top of pasta. Top with desired amounts of salsa, sour cream and cheddar cheese.
Chicken Tamale Bake
Preheat the oven to 400 degrees.
Then mix these ingredients in a large bowl:
1/4 c. shredded 4-cheese Mexican blend (Cheddar works just fine if that's what you have on hand)
1/3 c. nonfat milk
1/4 c. egg substitute (I just use an egg)
1 tsp. cumin
1/8 tsp. ground red pepper
1 (14 3/4 ounce) can cream style corn
1 (8 1/2 ounce) box corn muffin mix (or quickly mix up your own favorite corn bread recipe)
1 (4-oz.) can chopped green chilies, drained
Stir just until moist. Pour into 9x13 baking dish sprayed with cooking spray.
Bake at 400 degrees for 15 minutes (or until firm).
Take out of the oven and poke it liberally with a fork.
Pour 1 (10-0z.) can red enchilada sauce over the top (we use mild because one time I used spicy and the kids did not like that).
Top the enchilada sauce with
2 c. shredded cooked chicken breasts and
3/4 c. more Mexican cheese.
Bake for another 15 minutes or until cheese melts.
Serve with sour cream and a little chopped cilantro.
Shish Kabob Marinades
It's that time of year when it's simultaneously not very fun to heat the kitchen up with cooking, and it's really fun to grill! So, I am adding some great marinades!
1st marinade:
3 Cans whole kernel corn - or corn from your garden!
1/2 C. celery chopped fine
1/2 C. onion chopped fine
1 green pepper chopped fine (sometimes I substitute this for a red pepper just to add more color)
1/2 C. Mayonnaise
1 TBSP sweet pickle relish
Combine and refrigerate until you are ready to eat!
FROZEN BURRITOS
These are great for the kids on Parents' night out, or for those evenings that you're rushing kids around and don't have much time to cook! You can substitute Rosarita's spicy refried beans for regular, then omit the chilies if wanted.
2 large cans refried beans
2 lb. ground beef, browned in a skillet
1 (12 0z.) bottle taco sauce (mild)
1 small can chopped mild green chilies
2 C. shredded cheese
30 flour tortillas
Mix the first five ingredients together. Spoon evenly between tortillas. Roll to make a burrito. Wrap separately in Saran Wrap. Freeze. Take out of freezer and heat in microwave when wanted.
Honey Lime Enchiladas
Oh boy!! These are REALLY good!
6 T. Honey
5 T. Lime Juice (1 large or 2 small limes)
1 T. chili powder
1/2 tsp garlic powder
1 pound Monterey Jack Cheese, shredded
1 pound chicken, cooked and shredded
8-10 flour tortillas
16 ounces green enchilada sauce
1 C. heavy cream
Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour. Pour about 1/2 cup enchilada sauce on the bottom of a 9x13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and left-over marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 for 20-30 minutes until brown and crispy on top.
Chicken Cheese Soup
With the weather cooling off, it just seems like soup weather! This is a really great recipe to try out!
1 pt. water
2 chicken bouillon cubes
1 C. diced celery
1/2 C. diced onion
2 1/2 C. Diced, peeled potatoes
1 C. diced carrots
1 (15-oz.) can whole kernel corn
1 C. peas
1 pt. milk
2 (10 3/4-oz.) cans Cream of Chicken soup
1-lb. Cheddar Cheese
1-lb. cooked chicken breast
Boil water and add boillon cubes, celery, onion, potatoes and carrots. Simmer until veggies are almost tender, about 20 min. Add corn and peas and milk. Warm everything up again and then add the soup (undiluted) and grated cheese. Add chicken and heat until the cheese is melted. (This is also a great recipe for bread soup bowls or as a filling for pot pies.)
Spaghetti Pie
6 oz. Spaghetti, cooked and drained
2 Tbsp. butter
2 eggs, beaten
1/3 C. Parmesan Cheese
1 C. Cottage Cheese
1 lb. ground beef
1/4 small onion, diced
Salt and pepper to taste
1 can tomatoes
1 can tomato paste
1 tsp. sugar
Salt to taste
Oregano to taste
1/2 C. Mozzarella cheese, shredded
Combine the spaghetti, butter, eggs, and cheese. Press into the bottom of a pie plate, casserole dish, or baking dish. Layer the cottage cheese on top. Mix all remaining ingredients except the Mozzarella and layer the beef mixture on top of the cottage cheese. Bake at 350 degrees for 20 minutes. Sprinkle the Mozzarella cheese on top and bake for another 5 minutes.
Poppy Seed Chicken (From October RS Activity)
* 2 cans cream of chicken soup
*1 1/2 cup sour cream
*6 - 8 chicken breasts, cut into chunks and pre-cooked
*1-2 tubes of Ritz crackers
*1 cube of butter
* 1 1/2 Tbsp poppy seeds
Mix soup, sour cream, chicken together. Bag, label and freeze
Thaw, place in casserole dish. Crumble crackers and mix with butter and poppy seeds then spread on top of chicken. Bake at 350 degrees for 30-40 minutes. Serve over rice or noodles.
Another recipe from our October RS Activity:
Chili
* 2 cans red beans (drained)
* 2 cans kidney beans (drained)
* 2 cans black beans (drained)
* 1 large onion (chopped)
* 2 cups mushrooms (chopped)
* 2 green peppers (chopped)
* 1/2 c. cilantro (chopped)
* 2 cans stewed tomatoes
* 5-10 oz cans tomato sauce
* 2 lbs ground beef (browned)
* 3-5 TBSP chili powder
* 1 bay leaf
* 1 TBSP Worcestershire sauce
* 1 tsp salt
Mix all together, cook over medium heat for 1 hour. Then either eat it, or bag, label and freeze it for later!
Beef Barbeque
One Three pound boneless chuck roast
1 c. barbeque sauce (Bulls Eye Spicy Honey is good)
1/2 c. apricot preserves
1/3 c. chopped green pepper
1 small onion, chopped
1 T. Dijon mustard (or regular)
2 tsp. brown sugar
12 sandwich rolls, split
Cook roast in slow cooker until done. Add sauce ingredients and simmer until flavors blend. Serve on rolls.
Corn Bread Casserole
Filling:
1-1 1/2 lbs. ground beef or turkey
1 (15-oz.) can black beans
1 1/2 c. salsa
1 c. shredded jack or cheddar cheese
1 tsp. cumin powder
1 tsp. chili powder
1/4 tsp. garlic powder
Brown meat in a large skillet, drain fat. Add beans, salsa, cumin, chili powder, and garlic. Simmer over low heat for 10 minutes. Add cheese and transfer to a 9x13 pan.
Topping:
2 (6-oz) Pkgs. corn bread mix or use corn bread recipe below
1 (15-0z.) can corn or fiesta corn
1 c. shredded jack or cheddar cheese
Prepare corn bread as directed or make your own batter using corn bread recipe below. Stir corn and cheese into cornbread batter. Spread over the top of filling. Bake at 350 degrees for 30-40 minutes until the topping is golden brown and cooked through.
Easy corn bread:
2 1/2 c. flour
1 1/2 c. corn meal
1/2 c. sugar
4 tsp. baking powder
1 tsp. salt (optional)
2 c. skim milk
1/2 c. oil
2 eggs, beaten
Combine dry ingredients. Stir in milk, oil and egg, mixing just until dry ingredients are moistened.
Notes: This is a super easy casserole. You can jazz the filling up any way you want, by adding green chilis, onions, more beans, tomatoes, etc.
Breadsticks
Do you ever need a really quick bread to go with a meal? These bread sticks are super fast and super tasty!! They also make a fantastic pizza crust!
2 1/4 tsp yeast
1 c. HOT water
1/2 tsp salt
1 tsp sugar
2 TBSP oil
2 c. flour (knead in more if it is too sticky...up to 3 cups)
Let dough sit for 15-30 min. (When I am really in a hurry I omit this step and they are still good) Spray a cookie sheet and roll the dough out on it. Score and then bake at 500 degrees for 5-7 min. Brush with butter, sprinkle with garlic salt and voila! An artisan-tasting breadstick.
Taco-Pasta Salad
(This is SOOO fast and easy and also SOOO delicious!!
12-16 oz uncooked rotini pasta
1-1 1/2 lbs. ground beef
3/4 C. water
3 TBSP taco seasoning mix
2 or 3 green bell peppers, diced
salsa
sour cream
shredded cheddar cheese
Prepare pasta, according to package directions. Brown the beef and add water, taco seasoning and bell pepper to the cooked beef; simmer until the sauce thickens, stirring occasionally. Serve with beef mixture on top of pasta. Top with desired amounts of salsa, sour cream and cheddar cheese.
Chicken Tamale Bake
Preheat the oven to 400 degrees.
Then mix these ingredients in a large bowl:
1/4 c. shredded 4-cheese Mexican blend (Cheddar works just fine if that's what you have on hand)
1/3 c. nonfat milk
1/4 c. egg substitute (I just use an egg)
1 tsp. cumin
1/8 tsp. ground red pepper
1 (14 3/4 ounce) can cream style corn
1 (8 1/2 ounce) box corn muffin mix (or quickly mix up your own favorite corn bread recipe)
1 (4-oz.) can chopped green chilies, drained
Stir just until moist. Pour into 9x13 baking dish sprayed with cooking spray.
Bake at 400 degrees for 15 minutes (or until firm).
Take out of the oven and poke it liberally with a fork.
2 c. shredded cooked chicken breasts and
3/4 c. more Mexican cheese.
Shish Kabob Marinades
It's that time of year when it's simultaneously not very fun to heat the kitchen up with cooking, and it's really fun to grill! So, I am adding some great marinades!
1st marinade:
1/4 c. red wine vinegar
1 tsp. lemon juice
2 tsp. garlic salt
1 tsp. salt
1/2 tsp. oregano
1/8 tsp. pepper
1/4 c. olive oil
This marinade is really good just for grilling meat without all the Shish Kabob hoopla, but I think any marinade works for making these things.
Mix ingredients, cut up meat (chicken or steak) and introduce the two to marinate for a while. Then string them on sticks and grill.
Some recipes call for marinating the veggies along with the meat. I haven’t done that yet but I will have to try it.
Second marinade:
2/3 c. soy sauce
2 Tbs. oil
1 tsp. garlic powder
1/2 c. water
1/4 c. brown sugar
That one is really good too.
Homemade Vanilla Ice cream:
This is one of our favorite things to enjoy together as a family all year long- but particularly in the summer time! It's a family recipe and we absolutely LOVE it!
Custard base:
Scald 1 1/2 cups of milk in a pan
Add: 2 beaten eggs
1 1/2 Tbsp. Flour
1 1/2 Tbsp. Sugar
dash of salt
Cook in saucepan until thick, stirring constantly. Pour into a large bowl.
Add:
3 small ctn. whipping cream (3 C.)
1 pt. half and half
2 Cups sugar (you can substitute with splenda if there are diabetic needs and it's still delicious)
1 tbsp. lemon extract
2 scant Tbsp. vanilla
Strain. Pour into ice cream freezer. Add 3 1/4 cups milk. Freeze according to machine's directions.
Corn Salad
This recipe is always a favorite, and is a great side dish to summer meals! It's delicious and refreshing, but also quick to prepare with your food processor!3 Cans whole kernel corn - or corn from your garden!
1/2 C. celery chopped fine
1/2 C. onion chopped fine
1 green pepper chopped fine (sometimes I substitute this for a red pepper just to add more color)
1/2 C. Mayonnaise
1 TBSP sweet pickle relish
Combine and refrigerate until you are ready to eat!
