Easy Taco Soup

1 lb ground beef

1 onion, chopped

1 packet taco seasoning

1 packet ranch dressing mix

15 ounce can kidney beans, rinse and drain

15 ounce pinto beans, rinse and drain

14.5 ounce chili ready tomatoes

2 cups frozen corn kernels

2 cups beef broth

28 ounce can crushed tomatoes 

Cook ground beef and onion in a large pot until browned. Add taco seasoning and ranch dressing mixes. Mix well 

Add the beans, corn, diced tomatoes, broth, and crushed tomatoes. 

Bring to a boil and reduce to a simmer. Cook for 15 minutes. 

Quick Chicken Posole

1 lb lean ground chicken

2 Tbsp fajita seasoning 

1 (15.5 ounce) can white hominy, drained and rinsed

1 (14.5 ounce) chili ready tomatoes

2 cups beef broth

1 Tbsp better than bouillon chicken flavor

1 Tbsp line juice

Sour cream

Shredded cheese

Cook chicken in a large saucepan until browned  sprinkle with Fajita seasoning and cook stirring constantly for 30 seconds  

Stir in hominy, tomatoes, broth, bouillon, and lime juice  

Summer at least 5 minutes  

Serve with sour cream and shredded cheese  

 

Million dollar chicken with stuffing

 Million dollar chicken with stuffing (adapted from a recipe at Plain Chicken) 

4 - 4 1/2 cups chopped cooked chicken

4 oz cream cheese softened at room temperature

1 cup cottage cheese

1/2 cup sour cream

1 10.5-oz can cream of chicken soup 

1/2 tsp garlic powder

1/4 tsp onion powder

1/4 tsp black pepper

1 box Stove Top stuffing

4 tbsp margarine

1 1/2 cup water

Mix together the cream cheese, cottage cheese, sour cream, soup, and spices.  Stir in the chicken until coated. 

Grease 9 x 9 pan and spoon chicken mixture into pan. 

Heat water to boiling, add margarine to melt.  Stir in stuffing mix.  Let sit fir a few minutes to absorb most of the water.  Spoon on top of chicken mixture. 

Bake at 350 30-40 minutes until bubbly. 

Lasagne Roll Ups

 Lasagne Rollups

Adapted from a recipe by Natasha’s Kitchen 

12 lasagne noodles, cooked to package instructions

24 ounce canned pasta sauce

15 oz ricotta cheese

1 large egg

1 tsp dried oregano

1/2 tsp black pepper

1/2 tsp garlic powder

1/4 cup shredded Parmesan cheese plus extra 

3 cups shredded Mozarella cheese, divided

Preheat oven to 375. 

While pasta is cooking mix together the ricotta, egg, oregano, pepper, garlic powder, and 2 cups of Mozzarella cheese. 

Drain pasta and toss with a little olive oil. Lay pasta noodles flat on parchment paper. I placed the parchment paper in 2 baking sheets - worked perfectly. 

Place about 1/4 cup of the cheese mixture on each noodle.  I used the largest Pampered Chef scoop, leveled, to divide the cheese among the noodles.  Worked great. 

Spread along the noodles.  On my second batch I left about 1 inch of bare noodle at the top and it worked better.  

Spoon sone pasta sauce down each noodle. 

Roll up from the bottom. The filling might slide a little or coke out the sides.  I rolled them very gently and loosely. 

To cook now: 

Place 1/2 cup pasta sauce in bottom of a 9 x 13 pan.  Place rolls in pan with seam side down. I spooned any filling that escaped in between the rolls - just extra yumminess. 

Spoon remaining pasta sauce over the rolls. 

Top with 1 cup mozzarella cheese and Parmesan cheese to your taste. 

Cover with foil and bake 40 minutes.  Remove foil and place under broiler for a minute or two to get the cheese bubbly and lightly brown. 

To freeze and cook later:

You can prepare the pan as a box and freeze the whole thing or I like to freeze the tolls individually so I can pull out a few for a fast dinner. 

Place the rolled pasta on a parchment lined baking sheet.  

Place in freezer for several hours.  When completely frozen, place the rolls in a freezer bag.  

To bake, place sone pasta sauce in bottom of dish.  Place desired number of rolls in a single layer then top euth sauce and cheeses.

Bake at 375 for 55-60 minutes.  Check to be sure they are heated through.  

Place under broiler to brown the cheese if desired. 

Ten Vegetable Soup

 Ten Vegetable Soup 

2 tbsp olive oil

1 cup diced onion

2 tbsp minced garlic

2 stalks celery diced (3/4 cup)

1 red pepper, diced

1 yellow pepper, diced

1 cup diced carrots

Prep above and set aside. 

1 tsp garlic powder

1 tsp onion powder

1 tsp paprika

1 tsp basil

1/2 tsp dry mustard 

1 tsp ground cumin

1-2 bay leaves

1 tbsp soy sauce 

1/2 tbsp red pepper flakes (optional - a little goes a long way) 

1 tbsp tomato paste

1 15-oz can diced tomatoes, do not drain

6 cups vegetable stock

1 15-oz can garbanzo beans, drain and rinse

1 cup frozen corn

1/2 tbsp lemon juice

1/2 tsp red wine vinegar

4 cups spinach (more or less to taste) 

1/2 lb orzo, cook to al dente 

Heat olive oil in instant pot on sauté for 5-7 minutes. Add spices and stir to coat.  

Add soy sauce and tomato paste and stir. 

Add remaining ingredients EXCEPT spinach and pasta.  Pressure cook using soup setting for 30 minutes.  

Allow to naturally release pressure for 15-20 minutes.  Release remaining pressure. 

Remove bay leaves ( much easier to do this before adding the spinach.  Ask me how I know 😉)

Stir in spinach and orzo.  

Broccoli Orzo

 Adapted from a recipe I saw on Amanda Cooks & Styles

1/2 lb orzo

Chopped broccoli ( I just used some I had in the fridge - about 1/2 cup and I chopped it pretty fine. Use whatever you have) 

1/2 c diced onion 

3 cloves minced garlic

1/3 cup grated Italian cheese blend

2 Tbsp butter

1/2 Tbsp olive oil

1/2 tsp salt

1/2 tsp pepper

 Cook orzo according to package for al dente. Drain and set aside. 

Heat a large skillet to medium and add butter and oil.  Sauté broccoli, onion, and garlic until tender.

Add cooked orzo, salt and pepper.  Stir to mix well.  

Sprinkle cheese over and mix.  

Sausage and Sweet Potato Soup

 Sausage and Sweet Potato Soup

(Original recipe found at Salt and Lavender)

16 oz Italian sausage 

1/2 onion chopped

2 tsp minced garlic

4 tsp better than bouillon roasted chicken stirred into 6 cups of water

1 yellow bell pepper chopped 

2 stalks celery chopped 

4 medium sweet potatoes ( I used leftover baked sweet potatoes without the peel)

Salt and pepper to taste 

Ditalini pasta, uncooked, about 1/2 pound

Brown sausage.  Add onion and garlic.  Drain fat. 

Stir in bouillon water mixture, bell pepper, celery, and pasta. If using raw sweet potatoes you can add now.  

Bring to a boil then reduce to simmer.   Cook 15-20 minutes or until the pasta is al dente. 

If using cooked sweet potatoes, add now and cook a few more minutes to heat through.  

Season with salt and pepper. 

Stir Fry Broccoli and Mushrooms

2 Tbsp sesame oil 

1 head of broccoli, cut up into bite size pieces and florets 

1/4 cup chicken broth 

 8 ounces mushrooms sliced 

 1 teaspoon minced garlic

2 Tbsp oyster sauce

Heat skillet or wok.  Add sesame oil, garlic,  and broccoli.  Stir until broccoli starts to soften. Add chicken broth and sliced mushrooms. Continuing stirring until mushrooms are cooked through.  Stir in the oyster sauce.  

Apple Cake with Brown Sugar Frosting

 Apple Cake 

1 box spice cake mix (or substitute a yellow cake mix with 1/4 tsp ginger, 1/4 tsp allspice, 1 tap cinnamon, and 1/2 tsp nutmeg added) 

20 oz can of apple pie filling

4 eggs

Preheat oven to 350 F. Grease 9 x 13 cake pan. 

Beat together until well blended (there will be chunks of apple) 

Pour into pan. Bake 25-30 minutes or until toothpick comes out clean. 

Allow to cool completely. 

Frosting

1 cup softened butter

3 cups powdered sugar 

1/2 cup brown sugar

1 tsp cinnamon

2 Tbsp milk

1 tsp vanilla 

Whip butter, brown sugar, cinnamon, and vanilla until fluffy. 

Gradually add powdered sugar. 

Add milk until you reach desired consistency 

Spread frosting over cake. 

Korean BBQ

 Slow Cooker Korean BBQ (double batch)   4 servings (8-10) 

(For freezer meal, place all ingredients in a freezer bag or container.  Can cook from frozen state or defrost.). 

1/4 cup corn starch (1/2 cup)

2 Tbsp sesame oil ( 4 Tbsp)

1/2 tsp garlic powder (1 tsp)

1/2 cup soy sauce (1 cup)

1/2 tsp chicken or beef granules (1 tsp)

3/4 cup brown sugar (1 1/2 cup)

1 onion diced ( 1 - 1 1/2 onion) 

1/4 tsp red pepper flakes (1/2 tsp)

1 - 1 1/2 lb flank steak or favorite cut (3 lb) {I often use a roast}

Place all ingredients in slow cooker.  Cook on low 6-8 hours or high for 4-6 hours. 

Shred and serve over rice, noodles, or mashed potatoes. 

Corn and tomato salad

 Corn and tomato salad

1 1/2 cup diced tomatoes 

10 ounce bag of frozen corn

1/2 red onion, diced 

2 tsp dried basil

Salt and pepper 

2 Tbsp apple cider vinegar

2 Tbsp olive oil

 Mix oil and vinegar together and set aside. 

Combine remaining ingredients in a large bowl.  Pour oil and vinegar over and toss. Refrigerate at least 1 hour. 

Peachy Chicken

 Peachy chicken

2 boneless skinless chicken breasts, cut into strips of desired

2 Tbsp olive oi

Chili powder

Italian seasoning 

Salt and pepper 

2 peaches, sliced thin.  Better if not peeled. 

3 Tbsp honey

1 Tbsp lemon juice  

2 Tbsp butter 

Season breasts with with spices.  Heat oil in a large skillet.  

Brown chicken breasts for 5 minutes on one side - do not reposition.  Flip the breasts and let cook 5 more minutes or until cooked through. 

Remove chicken and set aside. 

Place peaches in skillet and heat for about 5 minutes. 

Add honey, lemon juice, and butter. 

Heat until butter melts and sauce begins to thicken.  

Return chicken to the skillet to reheat.