Skinny Tortilla Soup Recipe

Images For Making Skinny Tortilla Soup Recipe

Ingredients For Making Skinny Tortilla Soup Recipe in a large pan:
1 can refried beans (16 ounces)
1 can black beans (15 ounces) rinsed and drained
1 can chicken broth (14 1/2 ounces)
1 1/2 cup frozen corn (or canned corn)
3/4 cup rotel or chunky salsa
3/4 cup cubed cooked chicken breast
1/2 cup water
2 cubed fresh tomatoes (you don't have to add these)
Directions:
Bring to a boil.
Reduce heat. Cover and simmer 10 minutes.
Add 1 cup cheese. Cook and stir over low heat until melted.
Serve in a bowl with cheese and tortilla chips. Enjoy!
Super easy and so delicious!
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Café Rio Taco Salad Recipe

Images For Making Café Rio Taco Salad Recipe

Ingredients For Making Café Rio Taco Salad Recipe well. Refrigerate.
Cafe Rio Chicken
(not pictured: chicken breasts)
1 small bottle (8-oz.)
Kraft Zesty Italian Dressing
1 T
chili powder
1 T
cumin
3 cloves
garlic
minced
2 lbs
chicken breast
Cook all together in a crock pot for 4 hours, shred meat and cook 1 additional hour--this is what the instructions say. I cook my chicken in the crockpot with water and onion for 6-8 hours and then drain the water, shred the chicken with a fork, and add the dressing and spices about 1 hour before we're eating.
Caf Rio Rice
6 cups
water
6
chicken bouillon cubes
4 tsp.
garlic
minced
bunch
cilantro
1 can
green chiles
or equivalent fresh
tsp.
salt
1 Tbs.
butter

onion
3 cups
rice
(I like to use brown which takes longer to cook but is healthier)
I saute the dry rice and onion in the butter until it is just browned. Then blend cilantro, green chiles and the onion together in food processor (with 1 cup of the rice water for easier blending). Bring water to a boil and add all ingredients, simmer covered 30 minutes or 50 minutes if using brown rice.
The rest of the ingredients:
1-2 cans
black beans
, heated
Flour tortillas
Cheddar cheese,
shredded (for sprinkling on tortillas)
Shredded
lettuce
Brown both sides of the flour tortillas (we use whole wheat) on a lightly buttered griddle, sprinkling a little cheese to one of the sides after it is browned. It should be slightly crisp.
Serve with the crisp cheesy tortilla on the bottom, then layer the black beans, rice, lettuce, chicken, and dressing.
Enjoy!
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Pumpkin Muffins

Images For Making Pumpkin Muffins

Ingredients For Making Pumpkin Muffins are moistened. Don't overmix. It shouldn't be smooth. Divide the batter among the muffin cups and bake for 17 minutes. My oven runs pretty hot so they were perfect at 375 for 15 minutes.
You can add
1 c. chocolate chips
or
1 c. chopped walnuts or pecans
or anything else you think sounds good. I might try Craisins sometime.
Now, what to do with that leftover pumpkin? I decided to make pumpkin dip, or as Matt calls it "Pumpkin Frosting".
I think dip sounds healthier, so I'm going to stick with that. Here's what I did. I threw the following in a bowl: leftover pumpkin, 8 0z. package cream or neufchatel cheese, about 1 1/2 c. powdered sugar, 2 tsp. milk, 1/2 tsp. each cinnamon and nutmeg, and some vanilla that I poured in, can't tell how much :) Then I mixed it up. Very complicated. We've dipped apples, graham crackers, and surprisingly enough, Wheat Thins are delicious. Cuts the sweet a little. YUM!
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Bread Bowl Recipe

Ingredients For Making Bread Bowl Recipe
1 Tbs.
yeast
1-1/2 cup
lukewarm water
(110-115 degrees)
1 tsp
. sugar
2 tsp.
salt
4-5 cups
flour
(I use 1/2 whole wheat and 1/2 white flour)
Directions:
Dissolve yeast in 1/2 cup lukewarm water. Combine in one large bowl the remainder of the water, sugar, salt, and yeast mixture. Add just enough flour until dough is stiff enough to handle. Knead well (in Kitchen-Aid of course). Cover and let rise for 1 hour (I'm usually in too big of a hurry, so I skip this step).
Then divide dough into 6-8 sections and form into round shape. Place on greased baking sheet sprinkled with cornmeal and allow to rise about 1/2 hour. Before baking, generously brush each bread bowl with an egg white mixed with 1 Tbs. warm water. Bake at 425 for about 20 minutes or until golden.
When they are finished baking, cut a shape off the top of each one (making a lid). Then scoop out the soft part with a spoon reserving it for dipping in the soup if desired.
Serve with your favorite creamy soup inside! Our favorites....
broccoli cheese soup
and
potato soup
!
Enjoy!
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Easy Taco Salad

Images For Making Easy Taco Salad

Ingredients For Making Easy Taco Salad
1 lb.
ground turkey
(or beef)
1 to 1-1/2 packets of
taco seasoning
(depending on how spicy you like it)
1
onion
, diced
1 (15 oz.) can
black beans
1 bottle
Catalina dressing
(8 oz.)
Romaine lettuce
, chopped
Chips
of your choice (we like plain tortilla chips or Doritos)
Garnishments of your choice (we like
tomato, sour cream, grated cheese, and guacamole
)
Saute onion and brown meat. Then drain the meat, add 3/4 cup water, and taco seasoning (we usually use one and a half packages for more flavor). Simmer for about 5 minutes on low.
Then add beans and dressing to desired consistency. I usually end up using about 2/3 of a bottle rather than the whole thing.
Don't be afraid to taste test at this point. You may want to add a little more seasoning or dressing. Simmer all together for 5-10 minutes, stirring occasionally.
Now it's ready to serve any way you like it.
I like to layer it like this from the bottom up: Lettuce, chips, sauce, grated cheese, guacamole, sour cream, and tomatoes. Glen likes to start with his chips at the bottom...so feel free to be daring!
Enjoy!
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Old-Time Beef Stew Recipe

Images For Making Old-Time Beef Stew Recipe

Ingredients For Making Old-Time Beef Stew Recipe
1 lb. stew meat
1 Tbsp. oil
Brown in large pot, then add:
1 tsp. Worcestershire sauce
1 tsp. garlic salt
1 large onion
, chopped
1 bay leaf
2 Tbsp. sal
t
2 tsp. sugar
1/2 tsp. paprika
1/4 tsp. pepper
Assorted chopped vegetables
(potatoes, carrots, green beans, broccoli)
4-6 cups water
Simmer all ingredients for about 1 hour, then add 2 packages brown gravy mix (with just enough water to mix them) (Mom usually just adds one gravy mix and it still turns out wonderfully:) Serve hot with breadsticks. Makes 4 servings.
(It made more like 6-8 servings for us [Lara's family]) .
Note: I (Lara) also added 1 cup of pearl barley and for the vegetables I used 4 potatoes, 1 sweet potato, 1 large onion, and a head of broccoli. It turned out a little too thick, so I added another cup or two of water and a bouillon cube for flavor.
The kids LOVED it!
Enjoy!
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Chocolate Revel Bars

Images For Making Chocolate Revel Bars

Ingredients For Making Chocolate Revel Bars
1 c. butter
2 c. packed brown sugar
1 tsp. baking soda
2 eggs
2 tsp. vanilla
2 1/2 c. flour
3 c. rolled oats
1 1/2 c. chocolate chips
1- 14 oz. can sweetened condensed milk
1/2 cup chopped walnuts or pecans (optional)
2 tsp. vanilla
Set aside 2 Tbsp. butter. In mixing bowl beat remaining butter, then add brown sugar and baking soda. Beat in eggs and vanilla. Add flour. Then add rolled oats.
Filling: In sauce pan, combine the reserved 2 Tbsp. butter, the chocolate chips and the sweetened condensed milk. Cook over low heat until chocolate melts. Stirring occassionally. Remove from heat. Stir in the nuts (optional) and the vanilla.
Press 2/3 of the rolled oat mixture into the bottom of a greased 15"x 10"x 1" pan.
Spread chocoalte filling over dough. Dot remaining rolled oat mixture on filling.
Bake in 350 degree oven for about 25 minutes.
Enjoy!
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Chinese Chicken Salad Recipe

Images For Making Chinese Chicken Salad Recipe

Ingredients For Making Chinese Chicken Salad Recipe for the salad (the dressing ingredients are listed below).
6 split Chicken breasts
Olive oil
Kosher salt
Freshly ground black pepper
1 pound asparagus, ends removed, cut into thirds diagonally (I used two bundles)
2 red bell peppers, cored and seeded
4 scallions (white and green parts) slice diagonally
Dressing:
1 C. vegetable oil
C. apple cider vinegar
1/3 C. soy sauce
3 T. sesame oil
1 T. honey
2 garlic cloves minced
1 t. grated fresh ginger
1 T. sesame seeds, toasted
C. peanut butter
1 t. salt
1 t. freshly ground black pepper
Preheat oven to 350
Place chicken breasts on sheet pan and rub the skin with olive oil, sprinkle liberally with salt and pepper.
Roast for 35-40 minutes until cooked.
Set aside until cool enough to handle.
Remove the meat from the bones, discard skin and shred chicken into bite size pieces.
Don't cheat and use boneless, skinless breasts. The flavor, moistness, and tenderness just can't be replicated without the bones and skins.
Blanch the asparagus in a pot of boiling salted water for 3-5 minutes, until crisp tender.
Plunge into ice water to stop the cooking.
Drain.
Cut the peppers into strips about the size of the asparagus pieces.
Combine the shredded chicken, asparagus and peppers in a large bowl.
Whisk together all the ingredients for the dressing and pour over the chicken and vegetables.
Add the scallions and season to taste.
Serve cold or at room temperature with fresh bread. This keeps well in the fridge and is just as good the next day!
(We used honey roasted cashews instead of sesame seeds,
only because we didn't have any sesame seeds in the house.)
Enjoy!
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Soup in a Pumpkin Recipe

Images For Making Soup in a Pumpkin Recipe

Ingredients For Making Soup in a Pumpkin Recipe...
1 medium sized pumpkin
1 can cream of chicken soup
1 can cream of celery soup
1 can chicken alphabet soup
1 cup orzo noodles, uncooked
3 carrots, sliced
3 celery stalks, sliced
4 chicken breasts, cubed
1/2 cup scallions, diced
1 soup can of water
1/3 cup sour cream
1/2 tsp. nutmeg
Slice off top of 1 medium pumpkin; clean out inside of pumpkin and set aside. Saut the cut up chicken breasts in 3 Tbs. butter. Remove chicken and saut the carrots, celery, and scallions. Then add the remaining ingredients. Mix well and pour into hollow pumpkin (sorry Matt and Karey --your pumpkin with foot holes won't work).
Before cooking.
Top with pumpkin top. Place on baking sheet and bake in 350 oven for 90-120 minutes.
After cooking.
When serving scrape pumpkin sides to get chunks of pumpkin. Serve hot with salad and bread. Serves 6.
(oops we gobbled it down so fast I forgot to take a picture of the final product in a bowl)
Enjoy.
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Navajo Tacos Recipe

Images For Making Navajo Tacos Recipe

Ingredients For Making Navajo Tacos Recipe
MEAT SAUCE:
1
onion
, chopped
1-lb.
ground bee
f or
turkey
3/4 cup
water
1 envelope
taco seasoning
1 can (15-ounces)
whole kernel corn
, drained
1 can (16-ounces)
black beans
, drained
up to 1 tablespoon
chili powder,
to taste (
we usually omit this)
FRY BREAD: (makes 6 rounds)
3 cups
flour
(
I used 1/2 white whole wheat flour
)
1 Tbs.
baking powder
1 tsp.
salt
1-1/2 cups
warm water
2 cups
vegetable oil
, for frying
TOPPINGS, as desired:
Lettuce, tomato, sour cream, salsa, refried beans, shredded cheese, avocado
Directions:
For meat sauce, crumble together onion and ground beef. Cook over medium-high heat until meat is cooked through.
Add 3/4 cup water, taco seasoning packet, corn, and black beans. Allow the mixture to simmer while you make the fry bread. Add additional chili powder, to taste, if desired.
For fry bread:
In a medium size bowl, mix together the dry ingredients. Add water and stir together. Dough may be slightly sticky. Divide dough into six pieces.
On a generously floured surface, pat the dough pieces into a flat round shape 5-6-inches across.
Meanwhile, pour the vegetable oil into a medium size saucepan
(make sure it's big enough to fit the rounds, but not so big you'll need lots more oil)
.
Heat the vegetable oil over medium heat .
(NOTE: Do not leave the stove unattended during the heating or cooking process)
When oil is hot, carefully place dough round into the hot oil until the bottom side is golden brown
(it may be only 15-20 seconds depending on how hot your oil is, so watch carefully
).
With a metal set of tongs (or two metal forks), flip the round, and cook the other side until puffy and golden brown. Use the tongs to remove the fry bread from the oil and place onto a paper towel lined plate. Makes 6 fry breads.
To assemble: Place a thin layer of sour cream or refried beans to the top of the fry bread. This will serve as a glue of sorts to keep the toppings in place better. Add meat sauce and other toppings as desired.
The meat sauce is enough for about 10 Navajo tacos, so I usually make a one and half batch of the fry bread, so there's enough bread for meat sauce.
Enjoy!
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