1 lb. beef
1/2 cup onion – chopped
1 can green chilis
1/2 cup salsa
1 can black beans – drained and
rinsed
1/2 cup frozen Corn
2 tbsp. Worcestershire sauce
2 tbsp. lime juice
1 tsp. garlic powder
1/2 tsp. cumin
1/2 tsp. pepper
1 cup sour cream
Hamburger buns
In a large skillet, brown beef. Add onions and sauté until tender. Add remaining ingredients except sour cream
and buns. Simmer for 10 minutes. Stir in sour cream and heat through. Serve on buns.
Great slow-cooker recipe for those grey, chilly winter days.
Creamy Chicken and Broccoli Stew
2 lbs. boneless, skinless chicken
thighs
1 cup Italian dressing
1/2 cup white wine
4 tbsp. butter – melted
1 tsp. onion powder
2 tsp. Garlic powder
1 tbsp. Italian seasoning
1/2 tsp. salt
1/2 tsp. pepper
1 can cream of mushroom soup
1 pkg cream cheese -- softened
1 lb. frozen broccoli
2 large potatoes -- chopped
Chop chicken and place in a slow cooker. Pour dressing, wine, and butter over
chicken. Sprinkle with spices. Cook on low for 5 hours.
In a medium bowl, combine soup and cream cheese. Stir into chicken with broccoli and potatoes
and cook on low for one more hour.
Looks fancy, tastes yummy, but isn't difficult.
Ranch Mac and Cheese
1/2 lb. macaroni - cooked
1/2 cup milk
2 tbsp. butter
1/2 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. pepper
1 cup shredded Colby jack
1/2 cup Ranch dressing
1/4 cup Saltine or Ritz crackers -
crushed
3 tbsp. Parmesan cheese
Melt butter in a medium skillet. Stir in milk, spices, Colby jack, and dressing. Cook and stir until cheese is melted. Stir sauce into noodles. Sprinkle with crackers and Parmesan.
1 can black beans -- rinsed and drained
1 can pinto beans -- rinsed and drained
1 can diced tomatoes
1 can corn -- drained
1 can chicken -- drained
1 can cream of chicken soup
1 can mild enchilada sauce
1 can chicken broth (I use chicken bouillon cube and 8 oz water instead)
1 packet Taco seasoning
Optional for serving:
Tortilla chips
Sour cream
Mix all ingredients in a soup pot. Heat through, stirring occasionally. Serve.
My husband made up this recipe a couple years ago, and we all love it so much! We made them last night, and my 13-yr-old was so excited when he saw me prepping them because he's such a fan.
Portobello Fajitas
4 large Portobello mushroom caps
2 sweet bell peppers
1 large onion
1 packet fajita seasoning
1/4 cup hot water
Oil
Kosher salt
8 tortillas
Sour cream
With a spoon, scrape the gills out of the mushrooms and wash the mushrooms. Brush the tops with oil and sprinkle with kosher salt. Set aside.
Halve and seed the peppers. Set aside.
Slice onion in 1/2” thick rings. Brush with oil and sprinkle with kosher salt.
Grill mushrooms and onions until crisp-tender. Grill pepper halves skin-side down until crisp-tender and skin starts to blacken. Slice onions, mushrooms and peppers and mix in a large bowl. Mix fajita seasoning with hot water until completely dissolved, and pour over vegetables. Stir. Serve in tortillas with sour cream.
I just made this recipe up because I needed a snack for my kids to eat after their swimming lessons today, and we had an old banana. I've made things like this before, from other people's recipes, but this one, I made up. These would be tasty for breakfast-on-the-go too.
PB&B Bites
1 ripe banana -- mashed with a fork
1/2 cup peanut butter (or other nut butter of your choice)
1 cup rolled oats
1/3 cup chocolate chips (or raisins, dried cranberries, currants, etc)
Preheat oven to 375.
Mix banana, peanut butter, and oats together thoroughly. Stir in chocolate chips. Drop by rounded spoonful on a cookie sheet and bake 9-12 minutes, until edges are brown. Allow to cool on pan 2 minutes before removing from baking sheet.
Makes about 15 large or 20+ small bites.
