Friday, January 10, 2014
Cheesy Ham & Potato Soup
Ingredients:
1 cup butter
1 cup flour
2 14oz cans chicken broth
4 cups of milk
2 teaspoons salt
1 tsp. black pepper
1 15oz jar Cheese Whiz
3 carrots, sliced
3 stalks celery, sliced
1 medium onion, diced
2-3 russet potatoes, peeled and diced
2 cups cooked ham, diced
1 tsp. fresh or dried parsley (for garnish)
Directions:
Melt the butter over medium heat in a large soup pot. Add flour and stir until smooth. Add chicken broth and milk and stir over medium heat until mixture comes to a boil. Continue stirring until thickened, about 2-3 minutes. Remove from heat. Add salt, pepper and cheese whiz and stir until well blended. At this point you can pour this mixture into a crock pot with the veggies and cook for 3-4 hours. The last hour of cooking add the cooked ham. Serve with extra shredded cheese if you wish.
Another great one from dealstomeals.blogspot.com YUM!
Tuesday, January 7, 2014
Super Bean Burritos
Ingredients:
1 c. brown or white rice (or 2 c. already cooked rice)
2 T. olive oil
1 onion, diced
3 cloves garlic, finely minced
1 can green chilies
1 t. cumin
Salt & pepper to taste
3 T. tomato paste
2 cans pinto beans, drained and rinsed
1 1/2 c. water
1 (10 oz.) package frozen corn or 1 can kernel corn, drained
6 green onions, chopped
1/2 t. garlic powder
Flour tortillas
Sour cream
2 c. cheddar or Monterey Jack cheese, shredded
Directions:
Cook rice; set aside. Meanwhile, heat oil in large saucepan over
medium heat. Add onion, garlic, and cumin; season with salt and
pepper. Cook, stirring occasionally, until onions are softened and
golden. Add tomato paste and cook, stirring for 1 minute. Add one
can of beans and mash gently in the pan (a potato masher or fork
works great here). Add the second can of beans, green chilies and the
water and stir to combine. Bring to a boil, reduce heat to medium
and simmer, until thickened, 10-12 minutes. Add corn; cook to heat
through, 2-3 minutes. Stir in onion and garlic powders. Remove from
heat; stir in green onions and cooked rice. Heat tortillas in
microwave for about 30 seconds or until all are warmed through. Fill
each tortilla with about 2/3 cup bean and rice mixture and 1/4 cup
cheese on one side of tortilla. Fold, and hold in sides. Starting from
filled end, holding sides in as you work, tightly roll into a bundle.
Place on a baking sheet, seam side down, and prepare remaining
burritos. *Recipe adapted from Mel's Kitchen Cafe
Also a dealstomeals recipe. We love these, especially to freeze and eat for lunch.
Baked Chicken Taquitos
Baked Chicken Taquitos Ingredients:
1 8oz. Cream cheese, softened
1/2 c. salsa (green or red)
1 T. fresh lime juice
1 t. cumin
1 t. chili powder
1/2 t. onion powder
1/2 t. garlic powder
3 T. cilantro, chopped
1 green onion, sliced finely
1 c. cheddar or Monterey jack cheese, shredded
10 flour tortillas
2 c. chicken, cooked and shredded
Cooking spray
Directions:
Heat oven to 425 degrees. Line a baking sheet with fil and lightly
coat with cooking spray.
In a medium-sized bowl, mix softened cream cheese, green salsa,
lime juice, cumin, chili powder, onion powder and garlic powder.
Stir to combine and then add cilantro and green onions. Add chicken
and cheese and combine well. Working with a few tortillas at a time,
place 3-4 between two damp paper towels and microwave for 30-45
seconds, until tortillas are soft and pliable and don't crack while
rolling. Place 2-3 tablespoons of the chicken mixture on the lower
third of a soft tortilla, keeping it about 1/2 inch from the edges. Then
roll it up as tight as you can. Place filled taquitos seam
side down on the baking sheet. Spray the tops lightly with cooking
spray. Place pan in oven and bake for 15-20 minutes or until golden
Another dealstomeals recipe. We fried them instead of bake. They were good, but not AMAZING.
Wednesday, September 4, 2013
Stroganoff Sandwich
Another meals to deals. This was good, but heavy on the stomach.
Ingredients:
1 lb hamburger
1/2 onion
1 green pepper
3 tomatoes
2 c. sour cream
1-2 T Worcestershire sauce
1 c. shredded cheddar cheese
Monterey Steak Seasoning
Garlic powder
French bread
Directions:
brown hamburger and onions together. Add seasonings. Add sour cream and worcestershire sauce. Mix together. Cut french bread in half and place hamburger mixture on top of each half. top with green pepper and tomatoes. Top it off with cheese. Cook at 350 until cheese is melted.
Lemon Rosemary Chicken Sandwich
This recipe is also from deals to meals. Fernando and I both loved this recipe. It's been my favorite since starting deals to meals. YUM! It was also easy and cost friendly. I forgot to take a picture.
Ingredients:
5-6 boneless skinless chicken breasts
1 1/2 tsp. salt
1 tsp. black pepper
2 tsp. rosemary
Zest and Juice of 2 lemons (about 2/3 cup juice)
1/3 c. olive oil
3 garlic cloves, minced
Sauce:
1/2 c. sour cream
1/2 c. mayonnaise
2 stalks green onions, chopped
Zest of 1 lemon
1/4 tsp. pepper & 1/2 tsp. salt
1 tsp. lemon juice
1/4 tsp. rosemary
1/4 cup fresh parsley, chopped (or use 1 tsp. dried)
2 tomatoes, sliced
6 slices provolone cheese
6 pieces leaf lettuce
6 hoagie rolls, ciabatta buns, etc
Directions:
Place the chicken and marinade ingredients (salt, pepper, rosemary,
juice and zest of lemons, olive oil and garlic cloves) into a
tupperware or Ziploc bag. Let the chicken marinade for 1-6 hours, or
until ready to grill. Grill the chicken on a hot grill until the center of
the chicken is no longer pink and the chicken has nice grill marks on
them. Once the chicken is cooked through, add a slice of provolone
cheese on top of the chicken and let melt. Remove cooked chicken
and let it rest while you prepare the sauce. For the sauce combine the
sour cream, mayo, green onions, lemon zest, salt, pepper, lemon
juice, rosemary and parsley together. Stir sauce and then spread a
generous amount of the sauce on each side of the hoagie buns. Place
a chicken breast on each bun and top with sliced tomatoes, and a
piece of lettuce.
BBQ Bacon Ranch Chicken Wraps
Tuesday, August 20, 2013
Pork Street Tacos
I joined deals to meals, which is awesome. I made this recipe and it was easy and delicious.
Ingredients:
3-5 lbs. boneless pork chops or roast (or boneless ribs)
1 onion, sliced thin
2 T. Alpine Touch Spice (equal parts onion, garlic powder & pepper)
Pico:
4 tomatoes, diced
2 limes, juiced
1/2 c. cilantro, chopped
1 red or white onion, chopped
1 jalapeno pepper, diced small (seeds removed if you would like)
Creamy Taco Sauce:
1 c. mayonnaise
1/2 c. sour cream
1 T. taco seasoning
Juice of 1 lime
1 t. cumin
1 avocado, seed removed and sliced
Corn or flour tortillas
2-3 c. cheddar cheese, shredded
Directions:
In a crock pot place the pork and sliced onion. Sprinkle the Alpine
Touch (or onion powder, garlic powder, pepper combination) on top
of the pork. Set on medium or low heat for 6-8 hours, or until pork is
completely tender and shredable. Shred pork. While pork is cooking,
prepare the pico and cream sauce. For the pico, dice all of the
vegetables together, add juice of lime and let sit until pork is ready.
For the cream sauce add the mayonnaise, sour cream, taco seasoning,
lime juice and cumin. Combine and set aside. When pork is
shredded, place several corn tortillas on a griddle and heat until
warm. Turn tortillas over and sprinkle 2-3 Tbls. of shredded cheese
on each tortilla. Let the cheese begin to melt and then add a couple
tablespoons of meat on each tortilla. Grill until crispy. When tacos
are ready, top with pico, slice of avocado and cream sauce.
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