Main Dishes

Taco Burger

What you need:

 2lbs ground beef
1 packet taco seasoning mix
2T dried onion flakes
1C chopped fresh cilantro
Pepper Jack Cheese (sliced)
Lettuce
Tomato
Bacon (optional)
Guacamole
2 ripe Haas avocado
1/8 C sour cream
1/8 C salsa
2T fresh lime juice
garlic salt (to taste)
How to:
Combine ground beef, seasoning mix, onion flakes & cilantro mix until evenly blended.
Divide meat into 6 patties.
Grill to desired doneness, about 7 minutes on each side for medium burgers.
While burgers are cooking, make the guacamole.
Mash avacado, add sour cream, salsa, lime juice & garlic salt.
Cover and refrigerate until ready for use.
Before taking the burgers off the grill place a slice or 2 of pepper jack cheese on each one and leave until slightly melted.
Top with lettuce, tomato & guacamole and a little cilantro. Enjoy!
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Main Dishes

Ceasar Chicken Wrap

What you need:

1 large chicken breast

1t seasoning salt

1/2 medium onion chopped

Romaine lettuce

2T parmesan cheese shredded 

2 large wraps of your choice (we used Italian Herb Wraps) 

Caesar dressing.

How to:

Slice chicken into thin strips.

Season with seasoning salt.

Cook over med-high heat in medium skillet until juices run clear.

Combine lettuce, onion, cheese and chicken on to two individual wraps.

Drizzle with Ceasar dressing and roll up.

You may need toothpicks to hold roll in place depending on how much filling you end up with.

Enjoy!

Main Dishes

Fish Tacos

What you need:

Tacos:
2 pound white flaky fish such as cod, talapia or mahi mah
1/2 cup canola oil
2 limes, juiced
2 tablespoons ancho chili powder
2 jalapeno, coarsely chopped
1/2 cup chopped fresh cilantro leaves
16 flour tortillas
Garnish
Shredded white cabbage
Guacamole
Hot sauce
Sour Creamcream
Thinly sliced red onion
Thinly sliced green onion
Chopped cilantro leaves
How to:
Preheat grill to medium-high heat.
Place fish in a medium size dish.
Whisk together the oil, lime juice, ancho, jalapeno, and cilantro and pour over the fish.
Let marinate for 15 to 20 minutes.
 Remove the fish from the marinade place onto a hot grill or pan with a little oil.
Grill the fish for 4 minutes on the first side and then flip for 30 seconds and remove.
Let rest for 5 minutes then flake the fish with a fork.
 Place the tortillas on the grill and grill for 20 seconds.
Divide the fish among the tortillas and garnish with any or all of the garnishes. Makes 6-8 servings

Main Dishes

Chicken Enchiladas

Winner, winner chicken dinner! This is an awesome dish to assemble and keep in the freezer, or give as a gift. You should always have a meal on hand.

What you need:

1 whole cooked chicken (home roasted or rotisserie) or 4 cooked chicken breasts
2 10oz cans cream of chicken soup
16oz sour cream
7oz can chopped green chilies
10 taco size flour tortillas (whole wheat or white)
3 cups cheese (cheddar, Mexican blend or pepper jack)
How to:
Break chicken into bite sized pieces set aside
Combine soup, sour cream & green chilies
Add chicken to cream mixture and blend well
Lay out the tortillas, spoon about 1/4 cup of chicken mixture down middle of each tortilla, reserving about a cup for the top of the casserole. Sprinkle each with some cheese.
Spoon a little mixture into the bottom of a 9×13 pan to prevent enchiladas sticking
Roll up each tortilla and place side by side in pan.
Take remaining chicken mixture and spread over the top of the enchiladas.
Sprinkle with remaining cheese.
Cover and bake at 350 for approximately 45 minutes.
Uncover and bake for an additional 15 minutes until golden brown.
Let stand for a few minutes before serving.
Main Dishes · Uncategorized

Honey-Mustard Chicken

aussie chicken

Ingredients

4 skinless, boneless chicken breast halves – pounded to 1/2 inch thickness

6 slices bacon, cut in half

1t seasoning salt

1/2 cup prepared yellow mustard
1/2 cup honey
1/4 cup light corn syrup
1/4 cup mayonnaise
1 tablespoon dried onion flakes
1 tablespoon vegetable oil
1 cup sliced fresh mushrooms
2 cups shredded Colby-Monterey Jack cheese
2 tablespoons chopped fresh parsley
How to:
Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes.
Preheat oven to 350F (175 degrees C).
Place bacon in a large, deep skillet. Cook over medium high heat until crisp. Set aside.
In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and dried onion flakes.
Heat oil in a large skillet over medium heat. Place the breasts in the skillet and saute for 3 to 5 minutes per side, or until browned.
Remove from skillet and place the breasts into a 9×13 inch baking dish.
Pour half of the honey mustard sauce over the chicken, then layer each breast with mushrooms and bacon.
Sprinkle top with shredded cheese, then pour the rest of the sauce over the whole dish.
Bake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear.
Crock Pot · Main Dishes

Crockpot Split Pea & Ham Soup

Split pea soupI LOVE soup! I LOVE my crock pot! To me soup and crock pots are a marriage made in heaven; a gift to us from God! Here is a delicious, no fuss soup for any night of the week.

Ingredients:

7-8 cups water (I use half water half chicken stock)
1 (16 ounce) package dried split peas, rinsed and sorted
salt & pepper to taste
1 bay leaf
pinch dried thyme
3 medium carrots, cut into 1/4 inch slices (1 1/2 Cups)
2 stalks celery, finely chopped (1 Cup)
1 medium onion, chopped (1/2 cup)
2T butter
1 ham bone or 1-2lbs cubed ham
1/2 – 1 cup half and half or heavy whipping cream (optional)

How to:
Mix all ingredients except the cream in 5qt crock pot.
Cover and cook on low heat 7-8 hrs or on high heat 5-6 hours until peas are tender. If using ham bone remove it from cooker; place on cutting board. Pull meat from bones, using 2 forks; discard bones and skin.
Stir ham into soup. Stir in cream
Stir well before serving.

Main Dishes · Soups & Stews

Taco Soup

This is a family favorite and so easy and versatile. You can tweak the recipe to accommodate what you have on hand in the pantry. It freezes great too!

taco soup

What you need:

4-5 cups cooked chicken or ground beef (browned) or left over pot roast

1 -16oz can black beans or kidney beans

2 -10oz cans chopped tomatoes with green chilies

2 cups frozen corn

1 1/2 T cumin

1 1/2 T coriander

2T chili powder

ground red pepper (optional to taste)

salt & pepper to taste

6 cups chicken stock or beef stock (depending on what your protein is)

2T vegetable oil

masa or corn flour mixed with water to make a smooth paste

How To:

Pour the oil into a large heavy bottomed saucepan. Add the chicken and spices. Cook for 2 or 3 minutes until the spices are fragrant. Add the beans, tomatoes, corn and stock. Stir until it comes to a gentle boil. Let simmer for 30 minutes. Combine the masa or corn flour and water until it is a smooth paste. Stir into the soup stirring until the broth thickens a little. Ladle into bowls, and top with your choice of garnish. E.g. sour cream, shredded cheese, avocado or guacamole and cilantro. Serve with tortilla chips for scooping!

Main Dishes · Uncategorized

Chicken Divan

chickendivan

What You Need:

1 package (16oz) frozen broccoli florets

1 cup mayonnaise

2 cans cream of chicken soup

1 whole cooked chicken (deboned & shredded) or 3 cooked chicken breasts (shredded)

3t lemon juice

1/4-1/2t curry powder (to taste)

2 cups shredded cheddar

1 cup breadcrumbs

How To:

Thaw broccoli and drain as much of the liquid as possible. You want it to be pretty dry. Place in a 9×13 baking dish. Layer with chicken. Combine the mayo, soup, lemon juice and curry powder and spread over the chicken layer. Mix the cheese and breadcrumbs together and sprinkle over the whole casserole. Bake at 350 uncovered for 40 minutes. Serve over rice with a green salad. Enjoy!

Main Dishes · Uncategorized

Stromboli

If your family is anything like mine then pizza night is a weekly occurrence! If you are pinching pennies or want something a little different, this is a great option! It’s a fun activity for you to do as a family, or when friends stop by. The kids love adding their own fillings.

20170314_124955

Ingredients:

pizza dough
(I get mine from the grocery store deli. One ball makes one large Stromboli or two individual size)
pizza sauce
mozzarella cheese
pizza toppings of your choice (if doing veggies cook them up to release some of the liquid before stuffing your dough)
How To:
Roll dough out relatively thin.
Spread a very thin layer of pizza sauce over the dough (I make my own, but store bought works good too)
Sprinkle shredded mozzarella cheese over the dough leaving about a 1/4″ around the edges.
Layer your pepperoni or whatever else you like for toppings (I find simple is best)
Carefully roll it up from the long end. Tuck the ends under and pinch the seam that runs down the middle.
Cut small air holes about 2″ apart along the top.
Brush with olive oil sprinkle with a LITTLE garlic salt (optional).
Put on a baking sheet and bake at 400 for approx 20mins until the Stromboli is golden brown and the cheese is bubbling out!!
Let it sit for about 5 minutes before cutting it. ENJOY!
Main Dishes · Uncategorized

Baked Spaghetti

baked spag

What you need:

1 pound spaghetti thin or regular

1 pound Italian sausage or ground beef

1 jar of spaghetti sauce

4oz cream cheese softened

3-4 cups mozzarella cheese

How To:

Preheat oven to 350 degrees

Bring a pot of water to a boil, add the noodles.

While the water boils and the noodles cook, brown the meat in a pan. Drain the fat.

When the meat is cooked add the sauce and let it simmer for a couple of minutes.

Drain the pasta just short of al dente, as it will cook a little more when you bake it.

Return the noodles to the pan and add the meat mixture and the cream cheese. Stir until well combined.

Pour into a 9×13 pan, top with mozzarella and bake at 350 for about 10 minutes or until the top is melty and golden. Serve with a salad or steamed veggies. Enjoy!