Southwestern Chicken

2- 15 oz. cans corn, drained

1- 15 oz. can black beans, rinsed and drained

1- 16 oz can salsa

6 boneless, skinless chicken breasts

1 cup low-fat shredded cheese

** Combine corn, black beans, and 1/2 cup of salsa in slow cooker.

** Top with the chicken breasts. Pour remaining salsa over the top.

**Cover and cook on high 3-4 hours or low 7-8 hours.

** Sprinkle with cheese just before ready to serve, cover and let melt.

Cookbook in 2011??

Okay,

I would like for each of the followers of this blog to help create a cookbook this coming year. So, I would like each post to be titled the name of the recipe, then like the recipe I posted today, list the ingredients and then the directions and if possible a picture! I think that if we each attempted to post one recipe every couple of weeks, we would have a very nice book at the end of the year!! Are you in?

Cheeseburger Mac & Cheese

Ingredients:

1 box (1 lb) elbow macaroni

1 lb hamburger

1/2 tsp salt

1/4 tsp black pepper

1/4 cup ketchup

2 Tbsp yellow mustard

1 Tbsp butter

1 Tbsp flour

1 can evaporated milk

3 cups shredded cheese

2 medium tomatoes, cored and thinly sliced

2 Tbsp seasoned bread crumbs

Directions:

1. Heat oven to 350 degreed. Coat a 2-quart oval baking dish with nonstick cooking spray.

2. Bring a large pot of lightly salted water to boiling. Add pasta and cook 10 minutes, according to package directions. Drain.

3. While pasta cooks, heat a large nonstick skillet over medium-high heat. Add meat, breaking apart with wooden spoon. Cook 6 minutes, until no longer pink. Season with 1/4 tsp of salt and pepper. Remove from heat and stir in ketchup and mustard. Transfer to a bowl.

4. Return skillet to medium heat and add butter. Once melted, whisk in flour, then add milk in a thin stream. Bring to simmer and cook 2 minutes. Remove from heat and whisk in remaining 1/4 tsp salt and 2 cups of the cheese. Stir in pasta. Pour into prepared dish. Top with meat mixture, remaining cheese, sliced tomatoes and bread crumbs. Spritz with nonstick cooking spray.

5. Bake at 350 degrees for 20 minutes. Increase heat to broil and broil for 2 minutes.

Well... Christmas breakfast actually!

Since I haven't posted for over two months, I thought I would post my menu for breakfast Christmas morning. Our tradition in for my parents to drive over from Tropic, have breakfast at my house and visit before heading to my brothers in St. George. This year I'm going to have "Baked Blueberry French Toast", "Bacon and Spinach Quiche", with fruit, bacon and sausage!! YUM!

Blueberry French Toast Bake

(8 servings) Printable Version

• 1/2 cup all-purpose flour
• 1 1/2 cups milk
• 1 tablespoon sugar
• 1/2 teaspoon vanilla
• 1/4 teaspoon salt
• 6 eggs
• 10 slices (1-inch thick) French bread -- cut into 1-inch cubes
• 1 package (3 ounces) cream cheese -- cut into 1/2-inch cubes
• 1 cup fresh or frozen blueberries
• 1/2 cup chopped nuts
• powdered sugar
• blueberry or maple syrup

Generously grease a 2 1/2 quart casserole or 9/13 baking dish.

Beat flour, milk, sugar, vanilla, salt and eggs in a large bowl by hand until smooth. Stir in bread cubes until coated. Pour bread mixture into pan. top evenly with cream cheese, blueberries and nuts. Cover and refrigerate up to 24 hours.

Heat oven to 400 degrees. Uncover and bake 20 to 25 minutes or until golden brown. Sprinkle with powdered sugar and sere with syrup.

EASY QUICHE

Ingredients

2 cups milk

4 eggs

3/4 cup biscuit baking mix

1/4 cup butter, softened

1 cup grated Parmesan cheese

1 (10 ounce) package chopped frozen broccoli, thawed and drained

1 cup cubed cooked ham

8 ounces shredded Cheddar cheese

Directions

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 10 inch quiche dish.

In a large bowl, beat together milk, eggs, baking mix, butter and parmesan cheese. Batter will be lumpy. Stir in broccoli, ham and Cheddar cheese. Pour into prepared quiche dish.

Bake in preheated oven for 50 minutes, until eggs are set and top is golden brown.

Sick of the Same Recipes

Okay... since my friends are too busy to post recipes, I was in search of some new ideas. After searching the internet for 1/2 hour - I came up with a little variety for this week. A couple of good old favorites thrown in there for days that are too crazy and I shouldn't have to go shopping for 2 weeks!! YEAH! The following are my options, I will try to update with the recipes as the week progresses.

Monday: Apricot Pork Roast with fruit salad

Tuesday: Salisbury Steak and green beans

Wednesday: Crock Pot Potato soup and rolls

Thursday: Pizza Pockets

Friday through Monday we will be gone camping - eating mutton and dutch oven potatoes, roasted hot dogs, etc. Yum, Yum!

Tuesday: Baked Salmon Steaks with Broccoli and Rice Casserole

Wednesday: Spaghetti with Italian Cauliflower and Bruschetta

Thursday: Chicken Enchiladas and Green Salad

Friday: BBQ Hamburgers and sweet potato fries

Saturday: Brats and Sauerkrat Apples with Corn bread

Easy for Quick!

Last week I hate to admit, we ate out 4 days!!! Our life was on the run and it was either eat out or starve.  So I'm making a commitment again this week by setting up a meal plan to stick to.

Monday: BBQ hamburger and macaroni salad with ice cream dessert!!!  (FHE at my house with all of the Hepworth's)

Tuesday: Chicken Enchiladas

Wednesday: Navajo Tacos

Thursday: Grilled Fish 

Friday: Sweet and Sour Chicken

Saturday: Spaghetti

Sunday: Roast and Potatoes in the crock pot!

Meals on the Run!

Monday - Hamburgers and homemade fries

Tuesday - Tacos

Wednesday - Zucchini Casserole (First time all summer if you can believe it!  I'm kind of excited to have it.)

Thursday - Pepper Steak and Rice (Thrown in crock pot so family can eat while I'm at ESL class for 3 1/2 hours!)

Friday - Empanadas (Linda's birthday dinner)

ZUCCHINI CASSEROLE

Ingredients:

8 cups cubed zucchini

1 small onion (chopped)

1 grated carrot

1 can cream of chicken soup

1 small carton of sour cream

1 box stove top dressing

1 cube margarine

 

Directions:

1.)           Boil zucchini, onion, and carrot until tender, then drain.

2.)           Mix together in another bowl, cream of chicken soup and sour cream.

3.)           Mix together in a 3^rd bowl stove top dressing and margarine (no water)

4.)           Combine veggie mixture, creamy mixture and 3/4 of the dressing.

5.)           Place in a 9x13 pan.

6.)           Top with the rest of the dressing

7.)           Bake at 350 degrees for 30 minutes.

EMPANADAS

 

Ingredients:

Dough:

2 tsp yeast

1 cup warm water

2 tsp sugar

2 Tbsp powdered milk

2 tsp salt

4 cups flour

4 Tbsp oil

Directions for Dough:

1.)           Mix yeast, sugar, and water.  Let it bubble, then mix in other ingredients.

2.)           Knead together, pull off lemon-size balls of dough to make empanada shell.

 

Filling:

1 pound of hamburger

garlic & oregano for seasoning

green onion (diced)

2 Tbsp worchestershire sauce

1 can tomato sauce

grated cheese

sour cream

 

Directions:

1.)           Brown hamburger and onions on stove.  Add garlic and oregano for seasoning.

2.)           Add worchestershire sauce and tomato sauce to browned meat.

3.)           Roll out dough shell.

4.)           Fill shell with hamburger filling, shredded cheese, and sour cream.

5.)           Fold shell over, and make sure it is sealed.

6.)           Deep fry until golden brown.