(I'm going to just make this one post, but will see about listing them separately too. I'm working on this computer "savvy" stuff slowly.)
Sisters Present...Simply Sensational
"Pantry Solutions" Recipes
Pantry Solutions: Meals that you can make from your own pantry!
Honey Lime Enchiladas
You will love the "sweet" flavor and a little different twist on the average enchilada.
1.5 lbs pork or chicken, cooked and shredded
Sauce:
1/3 c honey
1/4 c lime juice
1 Tb chili powder
1/2 tsp garlic powder
2 (10 oz) cans green enchilada sauce
equal parts mixed together of:
mozzarella cheese, shredded
cheddar cheese, shredded
flour tortilla
Frozen chicken can be roasted right out of the freezer by placing on a sprayed baking sheet, adding some salt and pepper, and baking at 375 degrees for 25-30 minutes or until juices run clear. Shred when cool. Mix together sauce ingredients then add to shredded pork or chicken. Let the sauce soak into the meat for about 30 minutes. Lightly spray 2 pans with non-stick baking spray. (I usually use one 9x13 and one 9x9 but it may vary with how thick you stuff your enchiladas.) Pour enough green enchilada sauce into pans to coat the entire bottom. Fill tortillas with shredded meat and desired amount of cheese. Roll and place in dish.
Pour remainder of sauce over enchiladas and sprinkle more cheese on top - don't be stingy! (I sometimes use more like 1 1/2 cans- you can freeze left over enchilada sauce in a baggy.) Bake uncovered at 350 degrees for 30 minutes. Then turn on broiler and place enchiladas nearer the top of oven. Let it broil until cheese is slightly brown and crispy. It is now time to WOW your family!!
You will love the "sweet" flavor and a little different twist on the average enchilada.
1.5 lbs pork or chicken, cooked and shredded
Sauce:
1/3 c honey
1/4 c lime juice
1 Tb chili powder
1/2 tsp garlic powder
2 (10 oz) cans green enchilada sauce
equal parts mixed together of:
mozzarella cheese, shredded
cheddar cheese, shredded
flour tortilla
Frozen chicken can be roasted right out of the freezer by placing on a sprayed baking sheet, adding some salt and pepper, and baking at 375 degrees for 25-30 minutes or until juices run clear. Shred when cool. Mix together sauce ingredients then add to shredded pork or chicken. Let the sauce soak into the meat for about 30 minutes. Lightly spray 2 pans with non-stick baking spray. (I usually use one 9x13 and one 9x9 but it may vary with how thick you stuff your enchiladas.) Pour enough green enchilada sauce into pans to coat the entire bottom. Fill tortillas with shredded meat and desired amount of cheese. Roll and place in dish.
Pour remainder of sauce over enchiladas and sprinkle more cheese on top - don't be stingy! (I sometimes use more like 1 1/2 cans- you can freeze left over enchilada sauce in a baggy.) Bake uncovered at 350 degrees for 30 minutes. Then turn on broiler and place enchiladas nearer the top of oven. Let it broil until cheese is slightly brown and crispy. It is now time to WOW your family!!
Chicken Cream Cheese Soup
A true favorite for young and old alike and a great 1 pot meal!
1 lb chicken (breasts or combination)
1 onion, diced
1-2 Tb butter
2 handfuls baby carrots (or use reg. Carrots, about 2 cups sliced small)
4-5 potatoes, diced small
1 c milk
1/4 c flour
8 oz package cream cheese
Put chicken in pot and cover with water; boil until cooked. Take chicken out of water but keep the broth. When chicken is cool, shred or cube.
Saute onion in butter. Put onion in pot and add carrots and potatoes. Add 3-4 cups of broth or enough to cover vegetables. Add bouillon cubes or soup base for flavor (I add 4 bouillon cubes). Bring to a boil and simmer until veggies are tender.
Mix flour with milk and slowly add to soup while mixing. Soften cream cheese in microwave then add to soup in little pieces and stir until melted. Season with salt and pepper.
A true favorite for young and old alike and a great 1 pot meal!
1 lb chicken (breasts or combination)
1 onion, diced
1-2 Tb butter
2 handfuls baby carrots (or use reg. Carrots, about 2 cups sliced small)
4-5 potatoes, diced small
1 c milk
1/4 c flour
8 oz package cream cheese
Put chicken in pot and cover with water; boil until cooked. Take chicken out of water but keep the broth. When chicken is cool, shred or cube.
Saute onion in butter. Put onion in pot and add carrots and potatoes. Add 3-4 cups of broth or enough to cover vegetables. Add bouillon cubes or soup base for flavor (I add 4 bouillon cubes). Bring to a boil and simmer until veggies are tender.
Mix flour with milk and slowly add to soup while mixing. Soften cream cheese in microwave then add to soup in little pieces and stir until melted. Season with salt and pepper.
Crustless Quiche
You can be creative with ingredients and have a different meal every time!
½ -3/4 cup Bisquick
3 eggs
1 ½ cup milk
¼ cup melted butter
Pinch of Salt & a dash of pepper
1 ½ cups of grated cheese of your choice (cheddar, Colby jack, pepper jack,Swiss,Gouda, fontina, etc.)
Vegetables of choice- (diced zucchini, mushrooms, chopped spinach, broccoli, can of diced chiles, etc)
Meat of choice- (sliced precooked breakfast links, crumbled crispy bacon, diced ham)
Beat together bisquick, eggs, milk and melted butter. Add salt and pepper. Mix in grated or diced cheese (it is really good with a couple different kinds), vegetables, and meat of your choice. I usually add about ½ cup meat and another ½ -1 cup vegetables. It is really very versatile—you can add what (and how much) you like! Bake at 400 for 35-45 minutes. After 15 minutes I like to place sliced tomatoes on top and sprinkle on grated parmesan cheese. Continue baking until egg mixture is set and cheese is crispy and brown. Let it stand for 5 minutes before cutting.*Double this and baked it in a 9x13 for a family of 6. It works great!
This is called a breakfast Quiche--but it is actually not a quiche because it has no crust. Although, the baking mix does seems to create it's own crust while baking. It really is so good--and I love that you can throw in any vegtables or meat that your family loves and you have on hand. I usually slice up the precooked turkey breakfast sausage links from Costco with sliced zuchinni or chopped fresh spinach. It is fun to try different cheeses too. You can be as creative as you want.
You can be creative with ingredients and have a different meal every time!
½ -3/4 cup Bisquick
3 eggs
1 ½ cup milk
¼ cup melted butter
Pinch of Salt & a dash of pepper
1 ½ cups of grated cheese of your choice (cheddar, Colby jack, pepper jack,Swiss,Gouda, fontina, etc.)
Vegetables of choice- (diced zucchini, mushrooms, chopped spinach, broccoli, can of diced chiles, etc)
Meat of choice- (sliced precooked breakfast links, crumbled crispy bacon, diced ham)
Beat together bisquick, eggs, milk and melted butter. Add salt and pepper. Mix in grated or diced cheese (it is really good with a couple different kinds), vegetables, and meat of your choice. I usually add about ½ cup meat and another ½ -1 cup vegetables. It is really very versatile—you can add what (and how much) you like! Bake at 400 for 35-45 minutes. After 15 minutes I like to place sliced tomatoes on top and sprinkle on grated parmesan cheese. Continue baking until egg mixture is set and cheese is crispy and brown. Let it stand for 5 minutes before cutting.*Double this and baked it in a 9x13 for a family of 6. It works great!
This is called a breakfast Quiche--but it is actually not a quiche because it has no crust. Although, the baking mix does seems to create it's own crust while baking. It really is so good--and I love that you can throw in any vegtables or meat that your family loves and you have on hand. I usually slice up the precooked turkey breakfast sausage links from Costco with sliced zuchinni or chopped fresh spinach. It is fun to try different cheeses too. You can be as creative as you want.
White Chicken Chili
A refreshingly different twist on the chili recipe, a yummy creamy variation!
3 Tbs Olive Oil
1 pound boneless, skinless chicken breasts, cut into ½ inch cubes
1 medium onion, chopped
2 tsp chili powder
1 tsp cumin
1 tsp oregano
2 garlic cloves, minced
2 15 oz cans white kidney beans, drained and rinsed
1 C frozen corn kernels (optional)
1 7 oz can diced green chilies
1 14.5 oz chicken broth
1/2 tsp salt
pepper (can use 1/8-1/4 tsp cayenne pepper for an extra kick)
A refreshingly different twist on the chili recipe, a yummy creamy variation!
3 Tbs Olive Oil
1 pound boneless, skinless chicken breasts, cut into ½ inch cubes
1 medium onion, chopped
2 tsp chili powder
1 tsp cumin
1 tsp oregano
2 garlic cloves, minced
2 15 oz cans white kidney beans, drained and rinsed
1 C frozen corn kernels (optional)
1 7 oz can diced green chilies
1 14.5 oz chicken broth
1/2 tsp salt
pepper (can use 1/8-1/4 tsp cayenne pepper for an extra kick)
1 can evaporated milk
1/2 tsp lemon juice
Grated cheddar or Monterey Jack
In a large saucepan, saute chicken and onion in oil until chicken is no longer pink. Stir in the chili powder, cumin, oregano, and garlic and saute for another minute. Stir in the white beans, corn, green chilies, chicken broth, and salt. Bring the mixture to a gentle simmer and simmer, partially covered for about 20-30 minutes. Turn heat to low and stir in can of evaporated milk (you can add about 1/3 cup sour cream too if you have it on hand!) Continue to heat slowly only for a couple more minutes. Add more salt and pepper to taste. Serve hot, topped with cheese and tortillas chips. Serves about 6.
Grated cheddar or Monterey Jack
In a large saucepan, saute chicken and onion in oil until chicken is no longer pink. Stir in the chili powder, cumin, oregano, and garlic and saute for another minute. Stir in the white beans, corn, green chilies, chicken broth, and salt. Bring the mixture to a gentle simmer and simmer, partially covered for about 20-30 minutes. Turn heat to low and stir in can of evaporated milk (you can add about 1/3 cup sour cream too if you have it on hand!) Continue to heat slowly only for a couple more minutes. Add more salt and pepper to taste. Serve hot, topped with cheese and tortillas chips. Serves about 6.
Favorite Pumpkin Pancakes
These are incredibly yummy and worth having breakfast for dinner! Great for guests too!
2 cups flour (you can also use 1/2 white whole wheat flour)
3 Tb brown sugar
2 tsp baking powder
1 tsp baking soda
1 tsp ground all spice
1 tsp ground cinnamon
1/2 tsp ginger
1/2 tsp salt
1 1/2 cup buttermilk (I do an overflowing 1/2 cup) (You can also substitute for buttermilk: 1 ½ cup milk mixed with 1 ½ Tb lemon juice or white vinegar, let sit and thicken for 10 mins.)
1 cup pumpkin puree
2 eggs
2 Tb canola oil
2 Tb vinegar
In one bowl mix together the buttermilk, pumpkin, eggs, oil and vinegar. Combine dry ingredients separately and them stir into pumpkin mixture just until combined. Heat your pan or griddle (lightly butter or oil if it is not seasoned), using about 1/4 cup mix for each pancake. Brown on both sides and serve hot with apple cider syrup.
Apple Cider Syrup
Making this syrup is another extra step, but sooo worth the work and oh does your house smell divine!!!
3/4 cup sugar
1/4 cup brown sugar
2 TBs cornstarch
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
2 cups fresh apple cider (or just apple juice works, I use mixed from concentrate even)
1 Tbs lemon juice
1/2 tsp vanilla
1/4 cup butter
Mix sugars, cornstarch, cinnamon and nutmeg well. Add apple cider and lemon juice. Bring to a boil and continue boiling for 1 minute, stirring constantly. Remove from heat and stir in butter. Store leftovers in the refrigerator, use within a week or two.
O.k., so if you want to get really fancy and yummy, you can also add a wonderful topping. Take a tablespoon or two of butter and melt in a skillet, then added a couple of handfuls of pecans and sprinkle them with brown sugar. Let that caramelize over medium heat for 5 minutes and then add some freshly diced apple. Saute that for a few minutes (be careful not to burn) and then serve over your pumpkin pancakes with apple cider syrup and you will have one AMAZING breakfast (or in our case supper)!
These are incredibly yummy and worth having breakfast for dinner! Great for guests too!
2 cups flour (you can also use 1/2 white whole wheat flour)
3 Tb brown sugar
2 tsp baking powder
1 tsp baking soda
1 tsp ground all spice
1 tsp ground cinnamon
1/2 tsp ginger
1/2 tsp salt
1 1/2 cup buttermilk (I do an overflowing 1/2 cup) (You can also substitute for buttermilk: 1 ½ cup milk mixed with 1 ½ Tb lemon juice or white vinegar, let sit and thicken for 10 mins.)
1 cup pumpkin puree
2 eggs
2 Tb canola oil
2 Tb vinegar
In one bowl mix together the buttermilk, pumpkin, eggs, oil and vinegar. Combine dry ingredients separately and them stir into pumpkin mixture just until combined. Heat your pan or griddle (lightly butter or oil if it is not seasoned), using about 1/4 cup mix for each pancake. Brown on both sides and serve hot with apple cider syrup.
Apple Cider Syrup
Making this syrup is another extra step, but sooo worth the work and oh does your house smell divine!!!
3/4 cup sugar
1/4 cup brown sugar
2 TBs cornstarch
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
2 cups fresh apple cider (or just apple juice works, I use mixed from concentrate even)
1 Tbs lemon juice
1/2 tsp vanilla
1/4 cup butter
Mix sugars, cornstarch, cinnamon and nutmeg well. Add apple cider and lemon juice. Bring to a boil and continue boiling for 1 minute, stirring constantly. Remove from heat and stir in butter. Store leftovers in the refrigerator, use within a week or two.
O.k., so if you want to get really fancy and yummy, you can also add a wonderful topping. Take a tablespoon or two of butter and melt in a skillet, then added a couple of handfuls of pecans and sprinkle them with brown sugar. Let that caramelize over medium heat for 5 minutes and then add some freshly diced apple. Saute that for a few minutes (be careful not to burn) and then serve over your pumpkin pancakes with apple cider syrup and you will have one AMAZING breakfast (or in our case supper)!
Slow Cooker Southwest Chicken Stacks
A very simple, yet great meal. A perfect“plan ahead” meal.
2 cups frozen corn
1 can black beans, rinsed and drained
2 large frozen boneless, skinless chicken breasts (about 1-1 ½ lbs. )
1 1/2 cups salsa (I like the Pace Picanti, medium spice in this recipe best)
Lightly grease the bottom and sides of the slow cooker with cooking spray. Pour frozen corn into the bottom of the slow cooker and place the frozen chicken breasts on top. Cover with beans and salsa. Cover slow cooker and cook on low for 6 hours. Remove chicken from slow cooker and shred with forks. Return to the slow cooker and stir until the chicken, corn, beans and salsa are combined.
Serve on a bed of tortilla chips and top with additional garnishes: lettuce, tomato, avocado, sour cream, cheese, cilantro, lime wedges, etc. (Or you can serve it in tortillas.)
A very simple, yet great meal. A perfect“plan ahead” meal.
2 cups frozen corn
1 can black beans, rinsed and drained
2 large frozen boneless, skinless chicken breasts (about 1-1 ½ lbs. )
1 1/2 cups salsa (I like the Pace Picanti, medium spice in this recipe best)
Lightly grease the bottom and sides of the slow cooker with cooking spray. Pour frozen corn into the bottom of the slow cooker and place the frozen chicken breasts on top. Cover with beans and salsa. Cover slow cooker and cook on low for 6 hours. Remove chicken from slow cooker and shred with forks. Return to the slow cooker and stir until the chicken, corn, beans and salsa are combined.
Serve on a bed of tortilla chips and top with additional garnishes: lettuce, tomato, avocado, sour cream, cheese, cilantro, lime wedges, etc. (Or you can serve it in tortillas.)
Olive Garden Alfredo Pasta
I love this because it is a super fast, last minute meal, but still good enough to be one of my family's favorites!
½ cup (1 stick) butter
2 cloves garlic, minced (or 1 tsp pre-minced)
2 cups heavy cream (or evaporated milk is a lower fat, but still tastes fabulous version)
1/8 tsp ground black pepper
pinch salt
½ cup grated Parmesan cheese (surprisingly the creamiest sauce is made with pre-grated Parmesan cheese, like Kraft in the green can!)
12 oz. fettucine pasta (or pasta of your choice)
Melt butter in a medium saucepan over med/low heat. Add the garlic, cream (or evap milk), pepper and salt, and bring mixture to a simmer. Turn the heat down if the mixture reaches a rapid boil or it could boil over, you just want a simmer. Add the cheese, and continue to simmer sauce for 8 minutes or until thick. Serve over cooked pasta. (Start the pasta the same time you start the alfredo and they will be done about the same time.) I add cooked and cubed chicken to the sauce after thickened, as well as cook broccoli flowers to serve on top of the pasta before you pour the sauce on. Oooh delish!
I love this because it is a super fast, last minute meal, but still good enough to be one of my family's favorites!
½ cup (1 stick) butter
2 cloves garlic, minced (or 1 tsp pre-minced)
2 cups heavy cream (or evaporated milk is a lower fat, but still tastes fabulous version)
1/8 tsp ground black pepper
pinch salt
½ cup grated Parmesan cheese (surprisingly the creamiest sauce is made with pre-grated Parmesan cheese, like Kraft in the green can!)
12 oz. fettucine pasta (or pasta of your choice)
Melt butter in a medium saucepan over med/low heat. Add the garlic, cream (or evap milk), pepper and salt, and bring mixture to a simmer. Turn the heat down if the mixture reaches a rapid boil or it could boil over, you just want a simmer. Add the cheese, and continue to simmer sauce for 8 minutes or until thick. Serve over cooked pasta. (Start the pasta the same time you start the alfredo and they will be done about the same time.) I add cooked and cubed chicken to the sauce after thickened, as well as cook broccoli flowers to serve on top of the pasta before you pour the sauce on. Oooh delish!
Sweet and Sour Chicken
This recipe takes a little more attention and time, but oh so worth it!
3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil
Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken.
Sauce:
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt
[Optional: Add canned pineapple (drain well) and/or some fresh red bell pepper, chopped, to the sauce]
Bake for one hour at 325 degrees. Turn chicken with a spatula a couple of times while baking. If you like extra sauce, double the batch of sauce and reserve half of it to bring to a boil on the stovetop. Stir constantly and let cook over medium heat until thickened and reduced – about 6-8 minutes. Serve over rice (passing extra sauce, optional).
This recipe takes a little more attention and time, but oh so worth it!
3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil
Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken.
Sauce:
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt
[Optional: Add canned pineapple (drain well) and/or some fresh red bell pepper, chopped, to the sauce]
Bake for one hour at 325 degrees. Turn chicken with a spatula a couple of times while baking. If you like extra sauce, double the batch of sauce and reserve half of it to bring to a boil on the stovetop. Stir constantly and let cook over medium heat until thickened and reduced – about 6-8 minutes. Serve over rice (passing extra sauce, optional).
Fast Chicken Enchiladas
Try different meats and cheeses for a fun alternative.
3 cups shredded cooked chicken (1 ½ pounds)
12 ounces (3 cups) cheddar cheese, shredded (sharp is best tasting)
2 ½ cups red enchilada sauce (20 ounces)
1 or 2 cans chopped green chiles, drained (depending on how spicy you want them)
½ cup minced fresh cilantro (you can used dried in a pinch, but just a Tb or so)
Salt and pepper
12 (6 inch) soft corn tortillas (or you can use flour tortillas)
Preheat oven to 400 degrees. Combine chicken, 2 cups of cheese, ½ cup of the enchilada sauce, chiles, cilantro, and salt and pepper to taste. Microwave tortillas (on a plate, covered in plastic) for one minute to soften. Place 1/3 cup of chicken mixture down center of each tortilla. Roll tightly and lay seam-side down in a 9 X 13 pan coated with cooking spray (you will end up layering some on top in two layers in the pan). Lightly spray the enchiladas with oil spray and pour 1 cup of remaining sauce over echiladas to coat thoroughly. Sprinkle remaining cheese down the center, cover with foil and bake unitl heated through, about 20-25 mins. Remove foil and continue to bake until cheddar browns, about 5 minutes more. Serve, passing with the remaining 1 cup sauce, heated ( and lime wedges if you want to make it even more delicious!)
Try different meats and cheeses for a fun alternative.
3 cups shredded cooked chicken (1 ½ pounds)
12 ounces (3 cups) cheddar cheese, shredded (sharp is best tasting)
2 ½ cups red enchilada sauce (20 ounces)
1 or 2 cans chopped green chiles, drained (depending on how spicy you want them)
½ cup minced fresh cilantro (you can used dried in a pinch, but just a Tb or so)
Salt and pepper
12 (6 inch) soft corn tortillas (or you can use flour tortillas)
Preheat oven to 400 degrees. Combine chicken, 2 cups of cheese, ½ cup of the enchilada sauce, chiles, cilantro, and salt and pepper to taste. Microwave tortillas (on a plate, covered in plastic) for one minute to soften. Place 1/3 cup of chicken mixture down center of each tortilla. Roll tightly and lay seam-side down in a 9 X 13 pan coated with cooking spray (you will end up layering some on top in two layers in the pan). Lightly spray the enchiladas with oil spray and pour 1 cup of remaining sauce over echiladas to coat thoroughly. Sprinkle remaining cheese down the center, cover with foil and bake unitl heated through, about 20-25 mins. Remove foil and continue to bake until cheddar browns, about 5 minutes more. Serve, passing with the remaining 1 cup sauce, heated ( and lime wedges if you want to make it even more delicious!)
Chicken and Cheese Quesadillas
You will love this recipe, and cooking in the oven allows everyone to be served at one time!
3 cups shredded cooked chicken (1 ½ pounds)
12 ounces (3 cups) cheddar or Monterrey jack cheese, shredded
6-8 cooked or uncooked flour tortillas (uncooked tortillas should be toasted in a skillet before using)
Sauteed onions and peppers (optional)
Cilantro (optional)
Cooked bacon pieces (optional)
Frozen chicken can be roasted right out of the freezer by placing on a sprayed baking sheet, adding some salt and pepper, and baking at 375 degrees for 25-30 minutes or until juices run clear. Shred when cool. Spread 1/4 cup of chicken over each tortilla, leaving a 1/2 inch border. Sprinkle 1/4 cup of cheese over the chicken. Add any optional ingredients. Spray the plain half of the tortilla with vegetable spray and fold over the filling. Press the edges of the tortilla together gently to seal. Arrange on lined or greased baking sheets. Spray lightly with vegetable oil spray and bake at 475 degrees until the quesadillas are golden, 10-15 minutes. Let cool and cut into pieces. Serve with salsa, sour cream, guacamole, and hot sauce.
You will love this recipe, and cooking in the oven allows everyone to be served at one time!
3 cups shredded cooked chicken (1 ½ pounds)
12 ounces (3 cups) cheddar or Monterrey jack cheese, shredded
6-8 cooked or uncooked flour tortillas (uncooked tortillas should be toasted in a skillet before using)
Sauteed onions and peppers (optional)
Cilantro (optional)
Cooked bacon pieces (optional)
Frozen chicken can be roasted right out of the freezer by placing on a sprayed baking sheet, adding some salt and pepper, and baking at 375 degrees for 25-30 minutes or until juices run clear. Shred when cool. Spread 1/4 cup of chicken over each tortilla, leaving a 1/2 inch border. Sprinkle 1/4 cup of cheese over the chicken. Add any optional ingredients. Spray the plain half of the tortilla with vegetable spray and fold over the filling. Press the edges of the tortilla together gently to seal. Arrange on lined or greased baking sheets. Spray lightly with vegetable oil spray and bake at 475 degrees until the quesadillas are golden, 10-15 minutes. Let cool and cut into pieces. Serve with salsa, sour cream, guacamole, and hot sauce.
Tacos
Taco seasoning packets work just fine, but if you would like a change give this a try.
Give the "old taco" a new flare with some of these serving suggestions too.
Heat in a medium skillet over medium heat:
2 tablespoons canola oil
Add: 3/4 cup chopped onion
Cook, stirring often, until softened, 4 to 5 minutes. Increase the heat to medium-high and add: 1 pound ground beef
Cook, breaking up the meat with a wooden spoon, until it is no longer pink, about 3 minutes. Stir in: 1 to 3 garlic cloves finely minced 1 tablespoon chili powder 2 teaspoons ground cumin 2 teaspoons ground coriander (this is optional – but I love the flavor of coriander!) Salt to taste (I used about 1/2 to 3/4 tsp salt)
Cook, stirring, for 30 seconds. Add: 1 8 oz. can tomato sauce 1 jalapeno, seeded and minced fine (optional, or a can of green chiles)
Cook, stirring occasionally, over low heat for 10 minutes.
Serve meat in taco shells (hard or soft) and your choice of toppings. For something new, try baking soft tortillas to make a taco bowl, or frying corn tortillas and serving on top.
Homemade Tortilla Bowls:
6 burrito-size flour tortillas
Olive oil or Canola oil
6 oven-safe cups or canning jars
Preheat the oven to 400 degrees. On a rimmed baking sheet, place the cups or jars upside down, evenly spacing them to make room for the tortillas that will be draped over them. Microwave the tortillas for about 30 seconds, until they are soft and pliable. Rub a teaspoon or so of oil on the front and back of the tortilla. I used my fingers so that I could make sure to coat the entire surface of the tortilla. It doesn’t need to be a heavy coating of oil, just enough to help the tortilla crisp up and not stick to the jar or cup. Drape each tortilla over a cup or jar. Bake the tortilla bowls for about 8-10 minutes, checking often so they don’t burn, until the tortillas are nicely browned and crisp. Remove the baking sheet from the oven and let the tortillas cool for a few minutes before gently removing them from the cups or jars.
Taco seasoning packets work just fine, but if you would like a change give this a try.
Give the "old taco" a new flare with some of these serving suggestions too.
Heat in a medium skillet over medium heat:
2 tablespoons canola oil
Add: 3/4 cup chopped onion
Cook, stirring often, until softened, 4 to 5 minutes. Increase the heat to medium-high and add: 1 pound ground beef
Cook, breaking up the meat with a wooden spoon, until it is no longer pink, about 3 minutes. Stir in: 1 to 3 garlic cloves finely minced 1 tablespoon chili powder 2 teaspoons ground cumin 2 teaspoons ground coriander (this is optional – but I love the flavor of coriander!) Salt to taste (I used about 1/2 to 3/4 tsp salt)
Cook, stirring, for 30 seconds. Add: 1 8 oz. can tomato sauce 1 jalapeno, seeded and minced fine (optional, or a can of green chiles)
Cook, stirring occasionally, over low heat for 10 minutes.
Serve meat in taco shells (hard or soft) and your choice of toppings. For something new, try baking soft tortillas to make a taco bowl, or frying corn tortillas and serving on top.
Homemade Tortilla Bowls:
6 burrito-size flour tortillas
Olive oil or Canola oil
6 oven-safe cups or canning jars
Preheat the oven to 400 degrees. On a rimmed baking sheet, place the cups or jars upside down, evenly spacing them to make room for the tortillas that will be draped over them. Microwave the tortillas for about 30 seconds, until they are soft and pliable. Rub a teaspoon or so of oil on the front and back of the tortilla. I used my fingers so that I could make sure to coat the entire surface of the tortilla. It doesn’t need to be a heavy coating of oil, just enough to help the tortilla crisp up and not stick to the jar or cup. Drape each tortilla over a cup or jar. Bake the tortilla bowls for about 8-10 minutes, checking often so they don’t burn, until the tortillas are nicely browned and crisp. Remove the baking sheet from the oven and let the tortillas cool for a few minutes before gently removing them from the cups or jars.
Slow-Cooker Barbecued Pulled Pork
This is so tender and so versatile to serve so many different ways.
1 3-4 pound boneless pork roast
3 cups barbecue sauce (more if you want)
Cider vinegar
Tabasco (optional)
Season the pork with salt and pepper and place in slow cooker. Pour bbq sauce over the pork, cover, and cook on low 8 hours or more until the pork is fork-tender and falling apart. Transfer meat to a bowl and let cool. Turn off slow-cooker and let liquid in the cooker settle for 5 mins, then skim fat off the surface. Season the sauce with vinegar, Tabasco, and salt and pepper to taste. Shred meat, discarding excess fat and gristle. Toss the shredded meat with 1 cup of the the sauce, add more if needed to keep moist. Serve passing the remaining sauce separately. Serve on rolls as sandwiches with grated cheese on top, or don't shred, but just break into peices and serve with your favorite potato side (fries, baked or cheesy potatoes, etc.)
This is so tender and so versatile to serve so many different ways.
1 3-4 pound boneless pork roast
3 cups barbecue sauce (more if you want)
Cider vinegar
Tabasco (optional)
Season the pork with salt and pepper and place in slow cooker. Pour bbq sauce over the pork, cover, and cook on low 8 hours or more until the pork is fork-tender and falling apart. Transfer meat to a bowl and let cool. Turn off slow-cooker and let liquid in the cooker settle for 5 mins, then skim fat off the surface. Season the sauce with vinegar, Tabasco, and salt and pepper to taste. Shred meat, discarding excess fat and gristle. Toss the shredded meat with 1 cup of the the sauce, add more if needed to keep moist. Serve passing the remaining sauce separately. Serve on rolls as sandwiches with grated cheese on top, or don't shred, but just break into peices and serve with your favorite potato side (fries, baked or cheesy potatoes, etc.)
Crispy Chicken
Homemade chicken fingers are a favorite for everyone in the family! Plan ahead, these take a little more effort, but your family will love you for it!
Try these yummy variations, or just serve them with a favorite side and enjoy!
1 cup flour
2 large eggs
3 cups breadcrumbs
4 boneless, skinless chicken breasts (or more chicken tenders)
Salt and pepper
1/2-3/4 cup vegetable oil
For Lemon Vinaigrette Dressing:
1/4 cup lemon juice
1/2 cup good olive oil
1/2 tsp salt
1/4 tsp pepper
Preheat the oven to 200°. Pound chicken so that each piece is uniform and thin (about 1/2 inch thick), dry with paper towels, and salt and pepper each piece. Spread the flour in a shallow dish. Beat the eggs in a second shallow dish. Spread the bread crumbs in a third shallow dish. Working with one piece at a time, dredge the chicken through the flour, egg and then breadcrumbs. Lay on a plate while you prepare the skillet. Heat the oil in a 12 inch skillet over medium high heat until just smoking. Add two pieces at a time (four if using chicken tenders) and cook until light golden brown on both sides, 4 to 6 minutes. Drain on paper plate, and keep warm in the oven until all pieces are done. Lemon Vinaigrette Chicken: Toss salad greens with dressing and place on hot chicken. Top with Parmesan cheese. Chicken Parmesan: Add bottled marinara sauce and top with mozzarella cheese. Warm in the oven until cheese melts. Chicken Parmesan Lowfat version: Skip pounding, breading, and frying the chicken. Spray the bottom of a baking dish and place the chicken raw in a baking dish and sprinkle a layer of mozzarella and Parmesan cheese on chicken. Top with sauce and more grated cheese. Cover with foil and bake at 350 degrees until cooked through, 40 minutes or more . It is fabulous!
Homemade chicken fingers are a favorite for everyone in the family! Plan ahead, these take a little more effort, but your family will love you for it!
Try these yummy variations, or just serve them with a favorite side and enjoy!
1 cup flour
2 large eggs
3 cups breadcrumbs
4 boneless, skinless chicken breasts (or more chicken tenders)
Salt and pepper
1/2-3/4 cup vegetable oil
For Lemon Vinaigrette Dressing:
1/4 cup lemon juice
1/2 cup good olive oil
1/2 tsp salt
1/4 tsp pepper
Preheat the oven to 200°. Pound chicken so that each piece is uniform and thin (about 1/2 inch thick), dry with paper towels, and salt and pepper each piece. Spread the flour in a shallow dish. Beat the eggs in a second shallow dish. Spread the bread crumbs in a third shallow dish. Working with one piece at a time, dredge the chicken through the flour, egg and then breadcrumbs. Lay on a plate while you prepare the skillet. Heat the oil in a 12 inch skillet over medium high heat until just smoking. Add two pieces at a time (four if using chicken tenders) and cook until light golden brown on both sides, 4 to 6 minutes. Drain on paper plate, and keep warm in the oven until all pieces are done. Lemon Vinaigrette Chicken: Toss salad greens with dressing and place on hot chicken. Top with Parmesan cheese. Chicken Parmesan: Add bottled marinara sauce and top with mozzarella cheese. Warm in the oven until cheese melts. Chicken Parmesan Lowfat version: Skip pounding, breading, and frying the chicken. Spray the bottom of a baking dish and place the chicken raw in a baking dish and sprinkle a layer of mozzarella and Parmesan cheese on chicken. Top with sauce and more grated cheese. Cover with foil and bake at 350 degrees until cooked through, 40 minutes or more . It is fabulous!
Homemade Pizza
Pizza is always a favorite, and just wait until you try these!
This dough recipe makes enough for three 12 inch pizzas. Store bought dough works just great too.
Basic Pizza Dough:
4 ½ cups flour, plus extra for the counter
1 envelope (or 2 ¼ tsps) instant or rapid-rise yeast
1 ½ tsp salt
2 Tbs olive oil
1 ¾ cups water, warm
Pepperoni Pizza (makes 1 pizza):
3/4-1 cup sauce
1-2 cups mozzarella cheese
Pepperoni slices (regular or turkey)
Olive Oil
Chicken Ranch Pizza:
3/4-1 cup ranch dressing (you can add a small amount of minced garlic for some zip)
Cooked and sliced chicken
1-2 cups mozzarella cheese
Thinly sliced tomatoes
Thinly sliced red onions
Cooked bacon pieces
Olive oil
Barbeque Chicken Pizza:
3/4-1 cup barbeque sauce
1-2 cups mozzarella cheese
Cooked and cubed chicken
Sliced mushrooms
Sliced red onion
Pineapple tidbits
Olive oil
Crust: Whisk 4 cups flour, yeast and salt in a large bowl. Add oil and water and stir with spatula until dough comes together. Turn dough out onto a lightly floured counter and knead by hand until forms a smooth, round ball (about 10 min.), adding the remaining flour as needed to prevent dough from sticking to the counter. Transfer to a lightly oiled bowl, and let rise in a warm place until doubled in size, 1 to 1 ½ hours. Pizza: Heat oven to 500° and let baking stone or upside down cookie sheet heat for at least 30 minutes. Turn dough onto lightly floured counter and cut into three pieces. Shape each piece into a smooth round ball, cover with plastic wrap, and let rest for 20-30 minutes. Working with one ball at a time, stretch and shape the dough into one 12 inch round on a piece of parchment paper. Spread sauce over pizza, leaving a 1/2 inch border around the edges. Next, add the cheese and any desired toppings listed above. Lightly brush the edge of the dough with olive oil. Put pizza (parchment paper and all) in the oven. Bake until the crust edges are brown and the cheese is golden, 8 to 13 minutes. Transfer to a cutting board and remove parchment. Let the stone or pan reheat for 5 minutes before baking the next pizza.
Pizza is always a favorite, and just wait until you try these!
This dough recipe makes enough for three 12 inch pizzas. Store bought dough works just great too.
Basic Pizza Dough:
4 ½ cups flour, plus extra for the counter
1 envelope (or 2 ¼ tsps) instant or rapid-rise yeast
1 ½ tsp salt
2 Tbs olive oil
1 ¾ cups water, warm
Pepperoni Pizza (makes 1 pizza):
3/4-1 cup sauce
1-2 cups mozzarella cheese
Pepperoni slices (regular or turkey)
Olive Oil
Chicken Ranch Pizza:
3/4-1 cup ranch dressing (you can add a small amount of minced garlic for some zip)
Cooked and sliced chicken
1-2 cups mozzarella cheese
Thinly sliced tomatoes
Thinly sliced red onions
Cooked bacon pieces
Olive oil
Barbeque Chicken Pizza:
3/4-1 cup barbeque sauce
1-2 cups mozzarella cheese
Cooked and cubed chicken
Sliced mushrooms
Sliced red onion
Pineapple tidbits
Olive oil
Crust: Whisk 4 cups flour, yeast and salt in a large bowl. Add oil and water and stir with spatula until dough comes together. Turn dough out onto a lightly floured counter and knead by hand until forms a smooth, round ball (about 10 min.), adding the remaining flour as needed to prevent dough from sticking to the counter. Transfer to a lightly oiled bowl, and let rise in a warm place until doubled in size, 1 to 1 ½ hours. Pizza: Heat oven to 500° and let baking stone or upside down cookie sheet heat for at least 30 minutes. Turn dough onto lightly floured counter and cut into three pieces. Shape each piece into a smooth round ball, cover with plastic wrap, and let rest for 20-30 minutes. Working with one ball at a time, stretch and shape the dough into one 12 inch round on a piece of parchment paper. Spread sauce over pizza, leaving a 1/2 inch border around the edges. Next, add the cheese and any desired toppings listed above. Lightly brush the edge of the dough with olive oil. Put pizza (parchment paper and all) in the oven. Bake until the crust edges are brown and the cheese is golden, 8 to 13 minutes. Transfer to a cutting board and remove parchment. Let the stone or pan reheat for 5 minutes before baking the next pizza.
Cheesy Vegetable Soup
This recipe has been a tried and true cheesy family favorite for years!
8-10 medium potatoes, peeled and diced
1 small yellow onion, chopped small
1 ½ cups diced carrots, peeled and chopped
1 tsp salt
2 cups chopped broccoli
1 (16 ounce) bottle Cheese Whiz, or Velveeta
1 can cream of celery soup
Salt and pepper to taste
Put potatoes, onion and carrots in a large pan and cover with enough water to cover vegetables, add 1 tsp salt. Boil until vegetables are tender. Drain some of the water, reserving the water for possible use later. Turn down heat and stir in broccoli, cheese, cream of celery soup, and salt and pepper to taste. Let cook on low to med-low another 10 minutes, stirring occasionally until cheese is melted and combined, and adding reserved water if soup is too thick. Serve with favorite bread or breadstick for a delicious “feel good” dinner!
This recipe has been a tried and true cheesy family favorite for years!
8-10 medium potatoes, peeled and diced
1 small yellow onion, chopped small
1 ½ cups diced carrots, peeled and chopped
1 tsp salt
2 cups chopped broccoli
1 (16 ounce) bottle Cheese Whiz, or Velveeta
1 can cream of celery soup
Salt and pepper to taste
Put potatoes, onion and carrots in a large pan and cover with enough water to cover vegetables, add 1 tsp salt. Boil until vegetables are tender. Drain some of the water, reserving the water for possible use later. Turn down heat and stir in broccoli, cheese, cream of celery soup, and salt and pepper to taste. Let cook on low to med-low another 10 minutes, stirring occasionally until cheese is melted and combined, and adding reserved water if soup is too thick. Serve with favorite bread or breadstick for a delicious “feel good” dinner!
Baked Chicken Opulent
This recipe has been used for our extended family dinners countless times,
as well as being a great “take in”dinner for others who need one.
6 boneless, skinless chicken breasts (or tenders to fill a 9X13 pan)
¾ lb. Swiss cheese, sliced
2 cans cream of chicken soup
½ cup sour cream
2 cups Ritz cracker crumbs mixed with ½ cup butter and 1-2 Tbs poppy seeds
Put chicken in 9X13 pan. Cover with sliced Swiss cheese. Mix soups and sour cream and spread over chicken and cheese. Top with Ritz mixture. Cook uncovered at 275 degrees for 2 ½ hours. Serve over rice.
For more of a pantry friendly version, you can omit the Swiss cheese if you like as well as substitute ½ cup evaporated milk mixed with a little lemon juice for the sour cream (although you will lose some of the richness in flavor)
This recipe has been used for our extended family dinners countless times,
as well as being a great “take in”dinner for others who need one.
6 boneless, skinless chicken breasts (or tenders to fill a 9X13 pan)
¾ lb. Swiss cheese, sliced
2 cans cream of chicken soup
½ cup sour cream
2 cups Ritz cracker crumbs mixed with ½ cup butter and 1-2 Tbs poppy seeds
Put chicken in 9X13 pan. Cover with sliced Swiss cheese. Mix soups and sour cream and spread over chicken and cheese. Top with Ritz mixture. Cook uncovered at 275 degrees for 2 ½ hours. Serve over rice.
For more of a pantry friendly version, you can omit the Swiss cheese if you like as well as substitute ½ cup evaporated milk mixed with a little lemon juice for the sour cream (although you will lose some of the richness in flavor)
DESSERTS:
Chocolate Cake Mix Cookies
It doesn't get easier than this! Quick and Chocolate, yeah! Try all the fun variations!
1 Devil’s food cake mix
1/4 c. flour
1/2 c. oil
1/4 c. water
1 egg
Preheat oven to 350°. Mix together and use with variations. Bake for 10-12 minutes unless denoted differently. Oreos: make smaller balls and bake. Cool and frost with cream cheese frosting. Stick two cookies together. Caramel: cover a rolo with cookie dough and bake. Double chocolate: add white chocolate chips to dough. Mint Chocolate: make 1 inch balls and bake at 375° for 6-8 minutes. Place 1/2 an Andes mint on each cookie as they come out of the oven. Let melt for a few minutes and the back of a spoon to spread the mint. Coconut: Bake cookies and frost with cream cheese frosting with a little coconut extract added. Dip frosted cookie in coconut.
It doesn't get easier than this! Quick and Chocolate, yeah! Try all the fun variations!
1 Devil’s food cake mix
1/4 c. flour
1/2 c. oil
1/4 c. water
1 egg
Preheat oven to 350°. Mix together and use with variations. Bake for 10-12 minutes unless denoted differently. Oreos: make smaller balls and bake. Cool and frost with cream cheese frosting. Stick two cookies together. Caramel: cover a rolo with cookie dough and bake. Double chocolate: add white chocolate chips to dough. Mint Chocolate: make 1 inch balls and bake at 375° for 6-8 minutes. Place 1/2 an Andes mint on each cookie as they come out of the oven. Let melt for a few minutes and the back of a spoon to spread the mint. Coconut: Bake cookies and frost with cream cheese frosting with a little coconut extract added. Dip frosted cookie in coconut.
Coconut Cupcakes
These cupcakes look heavenly, but are sinfully delicious! Make them into mini-cupcakes, cupcakes, or makes for a beautiful presentation as a double layer cake.
1 pkg. white cake mix
1 ½ cups unsweetened coconut milk
4 large egg whites
Beat until well blended. Place muffin cups in pan.
Pour batter into cup and bake at 350°. Mini-cupcakes bake for about 10-12 minutes, regular size, a bit longer. Test doneness with a toothpick but Do Not over bake.
This recipe can also be used for 2 round 8 inch cake pans (baked for about 22 minutes), and frosted as a double layer cake.
Coconut frosting:
3 ½ cups powdered sugar
½ cup butter, softened
1 tsp. coconut extract
1 pkg. 8 oz cream cheese
Beat butter and cream cheese until creamy. Add sugar and extract. Frost and roll cupcakes in coconut flakes. For the double layer cake, frost between layers as well. Sprinkle coconut flakes on top as well as around the cake on the presentation plate.
These cupcakes look heavenly, but are sinfully delicious! Make them into mini-cupcakes, cupcakes, or makes for a beautiful presentation as a double layer cake.
1 pkg. white cake mix
1 ½ cups unsweetened coconut milk
4 large egg whites
Beat until well blended. Place muffin cups in pan.
Pour batter into cup and bake at 350°. Mini-cupcakes bake for about 10-12 minutes, regular size, a bit longer. Test doneness with a toothpick but Do Not over bake.
This recipe can also be used for 2 round 8 inch cake pans (baked for about 22 minutes), and frosted as a double layer cake.
Coconut frosting:
3 ½ cups powdered sugar
½ cup butter, softened
1 tsp. coconut extract
1 pkg. 8 oz cream cheese
Beat butter and cream cheese until creamy. Add sugar and extract. Frost and roll cupcakes in coconut flakes. For the double layer cake, frost between layers as well. Sprinkle coconut flakes on top as well as around the cake on the presentation plate.
Scotch Shortbread Cookies
The cutest older lady in our neighborhood growing up shared this recipe and how to make them. They are a real treat!
1 pound butter
1 cup powdered sugar
4 cups unsifted flour
1/3 cup cornstarch
Preheat oven to 325°. Cream butter in large bowl with electric mixer and gradually add sugar, creaming well together. Sift flour and cornstarch together, and add a little at a time, creaming after each addition. When the flour has been blended in, gather the mixture into a ball with floured hands and knead on lightly floured board for 5 minutes. Divide the dough in half and roll out to about 1/2-1/3 inch thick. Cut into 1-1/2 inch squares, prick the top with a fork and bake on ungreased cookie sheet for about 25-30 minutes or until very lightly browned. Remove cookies to a rack and allow to cool. Store in a tightly covered container. These cookies are delicious dipped in chocolate!
The cutest older lady in our neighborhood growing up shared this recipe and how to make them. They are a real treat!
1 pound butter
1 cup powdered sugar
4 cups unsifted flour
1/3 cup cornstarch
Preheat oven to 325°. Cream butter in large bowl with electric mixer and gradually add sugar, creaming well together. Sift flour and cornstarch together, and add a little at a time, creaming after each addition. When the flour has been blended in, gather the mixture into a ball with floured hands and knead on lightly floured board for 5 minutes. Divide the dough in half and roll out to about 1/2-1/3 inch thick. Cut into 1-1/2 inch squares, prick the top with a fork and bake on ungreased cookie sheet for about 25-30 minutes or until very lightly browned. Remove cookies to a rack and allow to cool. Store in a tightly covered container. These cookies are delicious dipped in chocolate!
Slightly Healthy Chocolate Chip Cookies
If you want to feel a little better about eating dessert, try these little morsels! They won't let you down! You can substitute Craisins and white chocolate chips in this recipe…yummy!
1 1/2 c. rolled oats
3/4 c. whole-grain wheat flour
1/2 tsp. baking powder
1/4 tsp. salt
1/2 tsp cinnamon
1/2 c. butter, softened
1/4 c. sugar
1/2 c. brown sugar
1 large egg
1 tsp. vanilla extract
1/2 c. chocolate chips
1 c. raisins (optional)
Preheat oven to 350°. In a bowl combine oats, flour, baking powder, salt, and cinnamon; set aside. Using an electric mixer cream butter and both sugars until incorporated. Add egg and vanilla and mix thoroughly. Add oat mixture and mix until just combined, fold in raisins. (Or just use 1 ½ cup chocolate chips and omit the raisins!) Drop by only teaspoons of batter or roll into about 1 inch balls (they will be little) about an inch apart on an ungreased cookie sheet. Bake for about 7 minutes. Cool for about 2 minutes and then move to a cooling rack. Enjoy!
If you want to feel a little better about eating dessert, try these little morsels! They won't let you down! You can substitute Craisins and white chocolate chips in this recipe…yummy!
1 1/2 c. rolled oats
3/4 c. whole-grain wheat flour
1/2 tsp. baking powder
1/4 tsp. salt
1/2 tsp cinnamon
1/2 c. butter, softened
1/4 c. sugar
1/2 c. brown sugar
1 large egg
1 tsp. vanilla extract
1/2 c. chocolate chips
1 c. raisins (optional)
Preheat oven to 350°. In a bowl combine oats, flour, baking powder, salt, and cinnamon; set aside. Using an electric mixer cream butter and both sugars until incorporated. Add egg and vanilla and mix thoroughly. Add oat mixture and mix until just combined, fold in raisins. (Or just use 1 ½ cup chocolate chips and omit the raisins!) Drop by only teaspoons of batter or roll into about 1 inch balls (they will be little) about an inch apart on an ungreased cookie sheet. Bake for about 7 minutes. Cool for about 2 minutes and then move to a cooling rack. Enjoy!
