Sunday, October 23, 2011
So I'm passing along one of our go-tos! Give it a try and let me know what you think.
I have found that the brand of salsa makes a big difference. Not a better/worse, but you'll need to decide what you like!
Serve with this...
or a packet of Lipton Rice- Taco flavor! SO GOOD!
Saturday, July 23, 2011
We made these with chicken, cause I had that on hand, and they were awesome! I will try tilapia next.
I also grilled the chicken instead of baking, to save ourselves from the summertime heat and it worked perfect.
Let me know what you think and give me any new good recipes to try!
Thursday, June 23, 2011
This one, for example, is one of our new favorites! It throws together quickly and it has simple ingredients. The last time I made it, I new I'd be busy all day, so I floured the pork and mixed up my sauce and put it in the fridge first thing in the morning. Twenty minutes before we wanted to eat, I threw it on. So great! And it's a quick stove-top of skillet recipe, another awesome bonus in the summer time.
1/2 c all-purpose flour
1/2 tsp salt
1/4 tsp pepper
1 1/2 lbs boneless pork chops (thin ones, about 1/8" thick)
2 T butter
2 T oil
1 clove garlic, minced
1/2 medium onion, minced
1/2 c chicken broth
1/4 c fresh lemon juice
1 T grated lemon zest
Combine the flour, salt and pepper in a shallow dish. Coat the pork with the flour.
Heat the butter and oil in a large skillet over med-high heat. Saute the onion and garlic lightly. Add the pork in batches until browned on both sides and cooked through, about 2-3 minutes per side. Remove the pork to a plate and keep warm with foil.
Add the broth, lemon juice and zest. Stir until the liquid thickens to make the sauce. (I usually have to add a bit more flour here)
Place pork on serving plate and pour sauce over the pork. Serve immediately.
***My kids ate this really well, but they thought it was a bit lemony. So the second time I made it, I kept the sauce on the side and used it as a dip, so you could add as much as you wanted.
***I like things saucy. So I doubled the sauce and then I had plenty to use with these potatoes that I served with it.
Hope you like it!
Thursday, June 2, 2011
On her link it shows the stove top way. I've made it in the crock pot and it works out just fine as long as you have that extra cup of water with the juices for the last few steps.
Give this one a try and don't forget the queso fresco!
Wednesday, April 27, 2011
4 chicken breasts - I used about 8 chicken tenders
onion and garlic powder
salt and pepper
4-6 russet potatoes, peeled and sliced into about 1/4" slices
1 can cream of mushroom soup
1 c sour cream
*You can use the low or non-fat versions of both the soup and sour cream to lighten this meal up. And if you're like me and like things with lots of sauce, double this!
Season the chicken with the onion and garlic powder and salt and pepper. Brown both sides in about 2 T heated oil. Set aside. Spray crock pot with cooking spray. Mix the soup and sour cream. Place a layer of sliced potatoes in the bottom of the crock pot and lightly season with salt and pepper. Spread a thin layer of the soup mixture over the the potatoes. Continue with all the potatoes, then place the chicken on the top and spread the remaining soup mixture on top. Cook on low 7-8 hours or high 3 1/2 to 4 hours.
Wednesday, April 6, 2011
Tuesday, March 15, 2011
4 flour tortillas
1 jalepeno- minced (for less heat, take out ribs and seeds)
1/2 onion- diced
2 garlic cloves- minced
1/2 tsp cumin
2 cans black beans, drained and rinsed (we used one black, one red- it added good color)
1 1/2 c water
1 can corn-drained
2 1/2 c cheddar cheese
Preheat oven to 400 degrees. Grease 9" pie pan. Heat 2 T oil in skillet. Add onion, jalepeno, garlic and cumin. Season with a little salt and pepper, cooking til onion and pepper are soft. Add beans and water and bring to a boil. Reduce heat and simmer until almost all the water is absorbed and then stir in the corn. Remove from heat. Layer in you pie pan, tortilla, 1/4 of the bean mixture, then cheese. Repeat with remaining ingredients. Bake for 20-25 min, until heated through and cheese is melted. Serve sliced into wedges with whatever you want!
You can make this in the morning and refrigerate until ready to cook. Just add 5 minutes to cooking time. Great if dinner time is always busy time!