I know there are a million different taco soup recipes, this is the way we make it...
All cans undrained:
2-cans pinto beans
1-can rotel
1-can diced tomato
1-small can tomato sauce
1-can mixed vegetables
1- can corn
1- can hominy
1 packet taco seasoning
1 packet ranch dressing
1 pound browned hamburger/turkey
Mix all well and cook in the crock pot on low for 6 hours. You can also make this on the stove top.
We serve with cornbread and tortilla chips.
Monday, February 22, 2010
Taco Packets...
Another super EASY and delicious recipe. I think I originally saw this in a Kraft Food & Family magazine.
I will list the recipe for making one packet.
piece of foil
frozen chicken breast
favorite salsa
taco seasoning
new potato, yukon gold, or regular potato sliced
colby jack shredded cheese
Put your foil sheet on a baking pan. Lay the sliced potatoes in the middle. Top with the frozen chicken breast. Sprinkle taco seasoning on the chicken breast, in a light layer. Add 1/4-1/2 cup of salsa on top of the chicken. Top with desired shredded cheese. Close packet up. Bake at 350 degrees for 30 minutes or until the chicken is fully cooked.
YUMMY! And better yet no cleanup!
I will list the recipe for making one packet.
piece of foil
frozen chicken breast
favorite salsa
taco seasoning
new potato, yukon gold, or regular potato sliced
colby jack shredded cheese
Put your foil sheet on a baking pan. Lay the sliced potatoes in the middle. Top with the frozen chicken breast. Sprinkle taco seasoning on the chicken breast, in a light layer. Add 1/4-1/2 cup of salsa on top of the chicken. Top with desired shredded cheese. Close packet up. Bake at 350 degrees for 30 minutes or until the chicken is fully cooked.
YUMMY! And better yet no cleanup!
Tuesday, February 16, 2010
French Loaf
Family favorite.
1 loaf of bakery french bread
1 lb browned hamburger
1 can tomato soup
1 can cheddar cheese soup
After you brown the hamburger, add the soups and simmer. Slice the loaf of bread lengthwise with the top thinner than the bottom. Now pick out pieces of bread from the bottom to creat a "boat". Put some of the bread pieces in the simmer meat mixture, as much as you want. Pour the mixture into the bread boat and top with the top. Wrap in tin foil and bake at 350 for 10-20 minutes....to desired soft or crusty bread style.
This mixture also taste great on crackersor little toasts for parties.
YUM!
1 loaf of bakery french bread
1 lb browned hamburger
1 can tomato soup
1 can cheddar cheese soup
After you brown the hamburger, add the soups and simmer. Slice the loaf of bread lengthwise with the top thinner than the bottom. Now pick out pieces of bread from the bottom to creat a "boat". Put some of the bread pieces in the simmer meat mixture, as much as you want. Pour the mixture into the bread boat and top with the top. Wrap in tin foil and bake at 350 for 10-20 minutes....to desired soft or crusty bread style.
This mixture also taste great on crackersor little toasts for parties.
YUM!
Pot Roast
EXTREMELY EASY AND DELICIOUS!
2-3lb beef roast
1 can cream of mushroom soup
1 packet dry onion soup mix
3/4 cup water
Cook on low 6-8 hours or High 3-4 hours in the crockpot.
It makes its own gravy...so yummy!
2-3lb beef roast
1 can cream of mushroom soup
1 packet dry onion soup mix
3/4 cup water
Cook on low 6-8 hours or High 3-4 hours in the crockpot.
It makes its own gravy...so yummy!
Tuesday, January 5, 2010
Cheese Bread
1 loaf of French Bread sliced
4 Tblsp butter
1/2 cup mayo
1 cup grated parmesan cheese
4 oz grated shredded mozarella cheese
4 oz shredded cheddar cheese
1/4 tsp garlic salt
preheat the broiler
place the bread on a cookie sheet. Then spread butter and mayo. Sprinkle cheeses and garlic salt.
broil 6 to 8 minutes, until cheese is melted and lightly browned.
I am pretty sure this is the AMAZING bread that we had at a GNO event. I think I got it from MK? BEST CHEESE BREAD EVER!!!!!
And if I am being completely honest here, I really don't measure the ingredients. ;-)
4 Tblsp butter
1/2 cup mayo
1 cup grated parmesan cheese
4 oz grated shredded mozarella cheese
4 oz shredded cheddar cheese
1/4 tsp garlic salt
preheat the broiler
place the bread on a cookie sheet. Then spread butter and mayo. Sprinkle cheeses and garlic salt.
broil 6 to 8 minutes, until cheese is melted and lightly browned.
I am pretty sure this is the AMAZING bread that we had at a GNO event. I think I got it from MK? BEST CHEESE BREAD EVER!!!!!
And if I am being completely honest here, I really don't measure the ingredients. ;-)
Slow Cooker Lasagna
Makes 8 servings
1 lb ground beef
1 jar (26oz) spaghetti sauce
1 cup water
1 container (15oz) ricotta cheese
1 pkg (7oz) shredded mozzarella
1/4 cup parmesan cheese
1 egg
2 Tbsp chopped fresh parsley
6 lasagna noodles, uncooked
Brown meat, drain. Stir in spaghetti sauce and water in the skillet.
Mix ricotta, 1 1/2 cups mozarella, 2 Tbsp parmesan, egg and parsley in a bowl.
Spoon 1 cup meat sauce into the slow cooker; top with layers of half of each noodles, broken to fit, and cheese mixture. Cover with 2 cups of the remaining sauce. Top with remaining noodles, broken to fit, cheese mixture and meat sauce. Cover with lid.
Cook on low 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheese; let stand, covered 10 minutes or until melted.
I found this recipe in the Kraft Food & Family magazine Fall 2009.
1 lb ground beef
1 jar (26oz) spaghetti sauce
1 cup water
1 container (15oz) ricotta cheese
1 pkg (7oz) shredded mozzarella
1/4 cup parmesan cheese
1 egg
2 Tbsp chopped fresh parsley
6 lasagna noodles, uncooked
Brown meat, drain. Stir in spaghetti sauce and water in the skillet.
Mix ricotta, 1 1/2 cups mozarella, 2 Tbsp parmesan, egg and parsley in a bowl.
Spoon 1 cup meat sauce into the slow cooker; top with layers of half of each noodles, broken to fit, and cheese mixture. Cover with 2 cups of the remaining sauce. Top with remaining noodles, broken to fit, cheese mixture and meat sauce. Cover with lid.
Cook on low 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheese; let stand, covered 10 minutes or until melted.
I found this recipe in the Kraft Food & Family magazine Fall 2009.
Garlic Lime Chicken
serves 6
1 tsp salt
1 tsp pepper
1/4 tsp cayenne pepper
1/4 tsp paprika
1 tsp garlic powder
1/2 tsp onion powder
1/2 teaspoon thyme
6 boneless skinless chicken breast halves (I used 4 breasts)
2 Tblsp butter
2 Tblsp olive oil
1/2 cup chicken broth
4 Tblsp lime juice
In a bowl, mix together the first 7 ingredients. Sprinkle mixture on both sides of chicken breasts.
In a skillet heat butter and olive oil together over medium heat. Saute chicken until golden brown, about 5 minutes on each side.
Turn down the heat, remove the chicken (keeping warm) and add the lime juice and chicken broth to the pan, whisking up the browned bits off the bottom of the skillet. Keep cooking until sauce has reduced slightly. Add chicken back to the pan to throughly coat and serve.
I served with loaded baked potatoes, mixed veggies, and cheesy bread. YUM!
I got this recipe from my Aunt Julianne.
1 tsp salt
1 tsp pepper
1/4 tsp cayenne pepper
1/4 tsp paprika
1 tsp garlic powder
1/2 tsp onion powder
1/2 teaspoon thyme
6 boneless skinless chicken breast halves (I used 4 breasts)
2 Tblsp butter
2 Tblsp olive oil
1/2 cup chicken broth
4 Tblsp lime juice
In a bowl, mix together the first 7 ingredients. Sprinkle mixture on both sides of chicken breasts.
In a skillet heat butter and olive oil together over medium heat. Saute chicken until golden brown, about 5 minutes on each side.
Turn down the heat, remove the chicken (keeping warm) and add the lime juice and chicken broth to the pan, whisking up the browned bits off the bottom of the skillet. Keep cooking until sauce has reduced slightly. Add chicken back to the pan to throughly coat and serve.
I served with loaded baked potatoes, mixed veggies, and cheesy bread. YUM!
I got this recipe from my Aunt Julianne.
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