2 chicken breasts
4 Tablespoons lime juice
1 Tablespoon chili powder
1 Tablespoon cumin
6-8 corn tortillas
- Marinade chicken breasts in lime juice, chili powder, and cumin powder, then grill. Fry corn tortillas in preferred oil (we prefer the taste of vegetable oil for this particular meal). Serve chicken on tortillas with favorite garnishings. We like this salsa recipe, this copy cat rice recipe, and homemade guacamole.
-Chicken Casserole-
1 rotisserie chicken, shredded into pieces (no skin)
1 can cream of mushroom soup
1 can cream of chicken soup
1 can corn, drained
1 box chicken flavor Rice-A-Roni (prepared according to package)
French fried onions
- Preheat oven to 375 degrees Fahrenheit. Cook rice according to package. While the rice is cooking, mix cream soups and corn in a casserole dish (I recommend a 9x13), add corn and shredded chicken. Once rice is finished, add to the casserole dish and mix all ingredients well. Bake for 30 minutes, then add french fried onions (as much as desired) and bake an additional 3-5 minutes or until golden brown. Let cool 5-10 minutes, then serve. Yields enough casserole for 4-6 people.
-Chicken Tortilla Casserole-
2-4 boneless, skinless chicken breasts, cubed
1 can cream of chicken soup
1/4 cup green enchilada sauce
1 can Rotel tomatoes, drained
1 can kidney beans, drained
1 can corn, drained
1/2 medium onion, chopped
1 green bell pepper, cut into pieces
1/2 teaspoon cumin
10-12 corn tortillas
Optional: Cheese, guacamole, sour cream, etc.
- Preheat oven to 375 degrees Fahrenheit. Grease a casserole dish (I recommend a 9x13), then place 6 tortillas in the bottom (enough to cover the bottom of the dish) and set aside remaining. Place the chicken cubes on top of the tortillas. In a bowl, mix all ingredients and stir well, then pour over the chicken. Cut remaining tortillas into strips and cover mixture. Bake for 45 minutes to an hour. Let cool 5-10 minutes, then serve with optional garnishings. Yields enough for 4-6 people.
-Spin off Green Bean Casserole-
1 can green beans, drained
1 can cream of celery soup
2 chicken boneless, skinless chicken breasts, cubed
2 small potatoes, peeled and cubed
4 strips of bacon, cut into pieces
French fried onions
- Preheat the oven to 375 degrees Fahrenheit. Peel and cut potatoes, then boil for 5-10 minutes to soften. Cut bacon and chicken (raw). In the casserole dish, add green beans, cream soups, chicken, bacon, and potatoes and mix well. Bake for 45 minutes, then add french fried onions and bake for an additional 3-5 minutes (or until golden brown). Let cool for 5-10 minutes then serve. Yields enough for 2-4 people.
-Hamburger Soup-
1 lbs ground beef, browned
1-2 cups elbow noodles, slightly cooked
1 can Rotel tomatoes, halfway drained
1 can corn, drained
1 can tomato soup
1 can beef broth
1/2 onion, chopped
1 clove of garlic, minced
Garlic powder
Onion powder
Chili powder
Worcestershire sauce
Lowry's season salt
Pepper
- In a medium pot mix corn, tomatoes, both soups, and the broth. Add a few squirts of worcestershire sauce (as much or as little as you prefer). In a separate pot, boil the noodles until they are slightly done (but still kind of hard). In another separate pan, drizzle a little olive oil in the bottom and cook the garlic and onion for 2-3 minutes, then add the ground beef and seasoned with chili, garlic, and onion powder, Lowry's season salt, and another squirt or two of worcestershire sauce (you want enough seasoning to put a light coating on top of the meat, but don't over do it). Once your meat is browned and your noodles are slightly cooked, add to the mixture of other ingredients and cook on low for 3-4 hours. Yields enough soup for 4-6 people.
-Chicken Enchilada Soup-
1/2 cup chicken broth
2 cups milk
1 can (15 ounce) dark kidney beans, rinsed and drained
1 can (14.5 ounce) Rotel diced tomatoes and jalapenos --- (I actually have to buy two 10 oz cans and use about one and half)
1 can (14.5 ounce) sweet corn, drained
1/2 cup yellow onion, chopped
1/2 cup green bell pepper, diced
1 (16 ounce) can green enchilada sauce
3 boneless, skinless chicken breasts
3 tablespoons cornstarch, mixed with 3 tablespoons cold water (optional thickener at the end)
Optional garnishings: Cheese, sour cream, avocados, and/or Frito's.
- Start by cutting and chopping all your vegetables, then set aside. Add chicken broth, milk, and all canned ingredients to the crock pot, then add your vegetables and stir well. Place chicken breasts into the mixture and make sure they get covered well with the soupy ingredients. Cook on high for 3-4 hours or low for 4-6 hours. When you're about 15 minutes away from eating, remove the chicken breasts and let cool for 2-3 minutes. While chicken is cooling enough to cut or shred, thicken your soup with the cornstarch/water mixture (if desired). Cut chicken into chunks or shred into pieces, whichever you prefer, then add back into the soup and mix well. Let cook for another 2-3 minutes and then serve with desired garnishings.
-Fried Potatoes-
2-3 medium potatoes, sliced (with skin)
1/2 yellow onion, chopped
1 green pepper, chopped
1 red pepper, chopped
Olive oil
Lawry's Salt
Pepper
Onion powder
Garlic power -OR- 2 cloves minced garlic
- Start by rinsing and cutting all vegetables, then add to a frying pan. Drizzle with olive oil, then season with Lawry's, pepper, onion powder, and garlic powder (or just add in the minced garlic). There's really no rhyme or reason to the olive oil or seasonings, just eye ball it until you think you have enough, but I would say go easy in the beginning because you can always add more as you go. This yields enough for 2-3 people.
-Maid Rites-
1 pound lean ground beef
1 can Beef Consomme soup
1/2 yellow onion, finely chopped
Salt
Pepper
Hamburger buns (hot dog buns also work well!)
Optional: Cheese, ketchup, mustard
- Chop up your onion and add to a frying pan, then add beef. Break the meat up with a spatula (or whatever cooking utensil you prefer) and season with salt and pepper, then add the can of beef consomme soup. "Scramble" on medium-high heat until the soup is nearly evaporated. Drain the grease (and any remaining soup), then serve on a hamburger bun (or hot dog bun). Tyler likes his Maid Rites with ketchup, mustard, and a slice of American cheese, I however prefer them plain.
-Montreal Chicken-
1 boneless, skinless chicken breast per person (or chicken breast tenders as pictured above)
Half a bottle of homemade Good Seasons Zesty Italian salad dressing (prepared according to the directions on the package)
2-3 Tbsp. Grill Mates Montreal Chicken seasoning
- In a bag mix the Italian salad dressing and Montreal Chicken seasoning together, then add the chicken breasts. Shake or turn the bag to make sure the chicken gets covered. Marinade for a minimum of 30 minutes (we think it tastes best when it's been marinading for 3-4 hours though). When you're about ready to eat, grill your chicken breasts. While you're chicken breasts are grilling prepare your side dishes. We use Rice-A-Roni Rice Pilaf and we prepare a salad with all our favorite goodies. Serve chicken with the left over Italian dressing.
-Niecee's Crockpot Chili-
1 (28 oz) can chili beans
1 (26 oz) can kidney beans
1 (28 oz) can diced tomatoes
1 can Rotel tomatoes
1 small can diced green chilies
2 lbs. ground beef
1 yellow onion, chopped
Chili powder
Optional garnishings:
Cheese
Sour cream
Fritos
Corn Bread
Hot dogs
Crackers
Bread
- Pour all cans into the crock pot (do not drain any of the cans) and generously season the mix with chili powder and stir well. If I had to guess, you'll use 2-3 Tablespoons of chili powder in the mix. Chop the yellow onion and cook with the ground beef; brown the ground beef with pepper and another 3-4 Tablespoons (roughly) of chili powder [seriously, you'll want to have a heavy hand with the chili powder because the beans and tomatoes will try to over power the flavor of the chili]. Drain grease from the ground beef and onion then add the meat and onions to the chili mix and stir well. Cook on low for 4-6 hours. *For best results, use two different brands of chili powder. If you're worried about using too much chili powder, you can always go lightly and add more as you go, just remember you want to let the chili powder cook well into the chili before serving. Add any (or none) of the optional garnishes; I encourage to get creative in that department!
-Cajun Chicken-
2-4 boneless, skinless chicken breasts
2 Tbsp. McCormick Cajun seasoning
1 Tbsp. brown sugar
1/2 tsp. salt
2 Tbsp. olive oil
-Veggies-
1 green bell pepper
1 red bell pepper
1 orange bell pepper
1 yellow bell pepper
1/2 yellow onion
Olive oil
Brown sugar
Cajun seasoning
-Rice-
We use boil in a bag white rice (but you can use whatever rice you prefer)
Pinch of salt
-Optional Teryaki Sauce-
- Mix together the Cajun, brown sugar and salt. Then coat the chicken breasts with the olive oil and sprinkle the seasoning mixture over the chicken (to your desired amount). Grill the chicken breasts. Meanwhile, boil the rice with a pinch of salt. While the rice and chicken are cooking, slice the veggies (I cut them into thin strips, but there's no specific rhyme or reason to it). Saute the veggies with a little olive oil, sprinkled with a little brown sugar and Cajun seasoning (go easy on the Cajun seasoning and brown sugar with the veggies, a little goes a long way, and I promise you don't want to over do it). Once everything is cooked, mix together and serve with (optional) teryaki sauce. (*Side note: This teryaki sauce recipe makes a large amount and should keep for a couple weeks in the refrigerator. I always make the entire batch and then we use it for more than just this one meal. If you prefer, you could substitute with a store bought kind or just skip it altogether even though I highly, highly recommend using the teryaki sauce!).
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