Taco Soup

I got this recipe off of "A Year of CrockPotting".
This tasted so good to me!! I kept taking small helpings while it was cooking and I just kept wanting more. I love chili but I think I like this better than chili. I think they both have their places but this is a new favorite!

--2 cans of kindey bean

--2 cans of pinto beans

--2 cans of corn (I used a 16oz pkg of frozen corn)

--1 large can of diced tomatoes

--1 can tomatoes and chiles (I used a medium spiced can and it added the perfect heat for me)

--1 packet taco seasoning (I used McCormick because it is gluten free or you could make your own)

--1 packet ranch dressing mix (OK, I used maybe half a package of Hidden Valley, but I think next time I won't use it because it contains MSG which I like to stay away from)

--1 lb browned ground turkey or hamburger
--1 onion ( I added one onion and cooked it with the ground turkey but is optional)

--shredded cheese and sour cream for embelishment (optional)

The Directions:

--brown meat if you are going to use it

--drain fat and add meat to crockpot stoneware insert

--sprinkle seasoning packets on top of meat

--drain and rinse the beans and add

--add the ENTIRE contents of the corn and tomato cans

cover and cook on low for 8-10 hours or on high for 4-5.

serve with shredded cheese and a dollop of sour cream. you could also add some corn chips if you wanted.

YUMMY!

Easy Cake Mix Cookie Bars.

An easy recipe that I stumbled on somewhere...

1 white or yellow box cake mix
2 large eggs
1/2 cup melted butter
1 cup chocolate chips (or other add-in)

Mix cake mix with melted butter and two eggs with a hand mixer. The batter will be very thick, dont worry, this is the way it is supposed to be. When batter is combines, mix in chocolate chips (or your other alternative).
Using a rubber spatula or scraper, spread batter into an ungreased 9x13 pan.
Bake at 350 degrees for 20-25 minutes. Enjoy!

Greek Salad with Oregano Marinated Chicken

I got this recipe off of Foodnetwork.com. I don't get the Food Network but every once in a while I will look for recipes here. This is SOOOOO yummy if you like Greek Salad! Even Marc likes it. He actually requested it the other day which is a great testiment to the fact that this is a yummy salad even for those who don't love salad.

Greek Salad with Oregano Marinated Chicken

For the chicken:
1 lemon, juiced
2 tablespoons extra-virgin olive oil
1 teaspoon dried oregano
A couple good pinches salt
10 grinds black pepper
4 (6 to 7-ounce) boneless skinless chicken breasts
*I cut the chicken into bite size pieces to marinate so I didn’t have to do it later before I put it on the salad

For the dressing:
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 lemon, juiced
2 cloves garlic, smashed with the side of your chef's knife
1 teaspoon dried oregano
3 pinches salt
10 to 15 grinds black pepper

For the salad:
2 to 3 hearts romaine lettuce *I used a muslin mix and spinach
1 English cucumber, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch chunks
3 vine-ripened tomatoes (about 3/4-pound), cored and cut into 1/2-inch chunks
1/2 red onion, very thinly sliced
1/2 cup pitted kalamata olives, coarsely chopped
1/4 cup crumbled feta cheese


To marinate the chicken: In a non-reactive dish, combine the lemon juice, olive oil, oregano, salt, and pepper and mix together. Add the chicken breasts to the dish and rub both sides in the mixture. Cover the dish with plastic wrap and let marinate in the refrigerator for at least 30 minutes and up to 4 hours. * I actually cut the chicken into bite size pieces and marinate it so that after it is cooked it is ready to go on the salad.

To make the dressing: Combine all the ingredients in a resealable container and shake vigorously. Refrigerate until ready to serve, and then bring to room temperature before tossing salad. *It is important to mix this early so the flavors can really come out and combine.

Assemble the salad: cut off any dark tips and the bitter white bottoms from the romaine leaves. Cut the lettuce into 1-inch strips and place in a bowl that is large enough to hold all the salad ingredients comfortably. Scatter cucumbers, tomatoes, red onion, olives, and feta over the top. You can prepare the salad up to a few hours in advance. Cover it with a moist paper towel and refrigerate until 30 minutes before serving. *I just buy the organic salad mix and organic spinach and mix those together. You could also just use one of those.

To cook the chicken: Heat a nonstick skillet or grill pan over high heat. Add the chicken breasts and cook, turning once, until well browned, about 4 to 5 minutes on each side or until cooked through. Let the chicken rest on a cutting board for a few minutes before slicing it into thin strips. * I am sure this tastes really good and I am going to try it this way but I have just poured my cut up pieces into a pan and cook until done.

Give the dressing a good shake and pour it into a nice little serving bowl, using the lid to strain out the garlic.
Toss salad just before serving and fan chicken out on top.

Recipe courtesy Dave Lieberman
Show: Good Deal with Dave Lieberman

Episode: Lite-N-Healthy

Raspberry Vinaigrette Chicken Salad

I love recipezaar.com and so this recipe is my own version of two recipes I found there.

2	boneless chicken breasts (or as many breasts you want as long as the vinaigrette covers the chicken)
1	bottle kraft light raspberry vinaigrette dressing or I made my own , recipe follows.

1. Preheat oven at 350 degrees.
2. Thaw and wash your chicken breast and place into a glass dish.
3. Pour the Raspberry Vinaigrette dressing over the chicken breast until they are just about covered.
4. Place in oven at 350 degrees for 40 minutes or until cooked through.

Dressing:

1/3	cup raspberry jam (I used Smucker's Low Sugar Jam)
1/2	cup red wine vinegar
1/4	cup olive oil
1/4	teaspoon salt

* I also added a dash of agave nectar

Mix well.

I cubed up the chicken and put it over a bed of greens and added red onion, a small Clementine orange (per person), sliced almonds, and topped to the Raspberry Vinaigrette. It would also be yummy with some Craisins and pecans instead of almonds...toasted would be good too.

Balsamic Chicken w/ Pesto Gravy

Balsamic Chicken with Pesto Gravy & Bitter Greens ingredients
2 chicken breasts
2 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil (EVOO)
Salt and freshly ground black pepper
3 bunches arugula, thoroughly washed
Juice of 1/2 lemon
Parmigiano Reggiano shavings
2 tablespoons butter
1 tablespoons all-purpose flour
1 1/2 cups chicken stock
1/3 cup heavy cream or half-and-half
1/4 cup homemade or store-bought pesto
preparation
Heat a large skillet over high heat with a little drizzle of EVOO. Place chicken breasts between two pieces of plastic wrap. Using the bottom of a heavy pot or small sauté pan, give each chicken breast a good smack to make them even thinner. Peel back the top layer of plastic wrap and drizzle the balsamic vinegar over top and season with a little salt and pepper.
Transfer the chicken to the hot sauté pan, seasoned-side down, and cook on each side for about 2 minutes.
While the chicken is cooking, combine the arugula, with the juice of half a lemon, a drizzle of EVOO and a little bit of salt in a bowl. Remove chicken from the skillet and reserve on a plate while you make the sauce.
To the sauté pan add butter and melt. Add flour and cook for about a minute or so. Whisk in chicken stock and cream and bring up to a simmer to thicken. Remove from heat and add the pesto to the skillet. Stir to combine. Pour pesto gravy over the chicken and then top with the arugula. With a peeler shave some Parmigiano over the greens, season with a little salt and pepper and toss to coat.
Yields 4 servings

Recipe by Rachael Ray

Easy Chili and Cornbread

Chili
2lbs Ground Beef (I use ground Turkey)
1 large onion, chopped
2 cloves garlic, minced
2 8oz cans tomato sauce
1 6oz tomato paste
1 15oz can diced tomatoes
1 tsp cumin
1tsp paprika
2 tsp chili powder
1 tsp oregano
1tsp salt
½ tsp pepper
1 tsp Worcestershire sauce
1 27oz can chili beans

optional:

add 1 jalapeno and 1 green bell pepper


1. Saute mean, onions, and garlic until done.
2. Add remaining ingredients to pot or crock pot and simmer for 2 hours.


Easy Cornbread

1 cup all purpose flour
1 cup yellow cornmeal
¼ cup sugar or substitute
4 tsp baking powder
¾ tsp salt
2 eggs
1 cup milk or buttermilk
¼ cup cooking oil or butter

1. Sift together flour, cornmeal, sugar, baking powder and salt. (I never sift and it still works)
2. Add eggs, milk and oil or melted butter. Beat until just smooth-do not overbeat.
3. Turn into a greased 9x9x2 inch baking pan. Bake in a 425: oven for 20-25 minutes.
4. Can add drained corn, bacon, finely chopped jalapeno peppers etc. for a different taste.

Chicken Enchiladas

Enchilada
1 lb cubed chicken (pre-cooked)
1/2 lb shredded cheddar cheese
1 medium tub of source cream (15oz or so)
1 can of cream of chicken soup
1 can of chopped green chilies
1/2 onion chopped up

Mix chicken in with everything else
Roll up into tortillas
Use some sauce to put over the top
Bake at 350 35-45 minutes