Okay, there has been much demand on facebook for this recipe. I can't take credit for it. I actually got it out of Parents Magazine. I did indeed change it up and just about triple it. It is cheap to make and so simple you'll want to make it for dinner every night.
The Recipe as Stated in Parents Magazine :
Ingredients:
1 pound lean ground beef
1 package (32 ounces) reduced-sodium beef broth
1 can (15 to 16 ounces) black beans, rinsed and drained
1 can (14.5 ounces) diced tomatoes
1 package (1.25 ounces) reduced-sodium taco seasoning
1 can (11 ounces) whole-kernel corn with sweet peppers
Tortilla chips, optional
Directions
1. In a large saucepan, cook beef until browned. Drain off fat. Stir in broth, beans, tomatoes, and taco seasoning. Bring to a boil over high heat; reduce heat and let simmer, uncovered, for 15 minutes, stirring occasionally.
2. Stir in corn. Serve with tortilla chips, if desired.
But I usually make it this way...
Ingredients
2 pound lean ground beef
3 package (32 ounces) reduced-sodium beef broth
3-4 cans (15 to 16 ounces) black beans, rinsed and drained
3 cans (14.5 ounces) diced tomatoes
2 packages (1.25 ounces) reduced-sodium taco seasoning
2 cans (11 ounces) whole-kernel corn with sweet peppers (or regular if you have on hand)
1-2 cans white hominy
Jiffy cornbread mix, optional
Directions
1. In a large saucepan, cook beef until browned. Drain off fat. Stir in broth, beans, tomatoes, corn, hominy and taco seasoning. Bring to a boil over high heat; reduce heat and let simmer, uncovered, for 15 minutes, stirring occasionally.
2. Make some jiffy cornbread. YUM YUM.
It makes a VERY large pot. I transfer meat from skillet to a large pot. Don't do more than 2 packets of seasoning or you might regret it. I usually do one packet with the meat like the package directs and add the other to the broth.
Super easy and super tasty.
Wednesday, November 18, 2009
Tuesday, November 10, 2009
Recipe of the Day
So being Gluten Free is a quite a challenge for me. I like to bake tons and cook with breading. Chicken Parm, you are gone but, not forgotten. One day I'll get a good bread crumb recipe or make one myself. Until than I try and come up with new dishes to satisfy myself and my little family.
We are trying to steer clear of beef so...we've been eating a LOT of chicken and some fish and pork. I was getting a little tired of lemon pepper chicken so I thought I would add some tomatoes to the chicken instead. This will serve about 4 or 5. If you wanted to go with "real" portions, maybe 6 to 8.
So I have no name for this recipe so....
Ingredients :
Olive Oil
Garlic or Garlic Powder
3 boneless skinless chicken breasts
2 cans diced tomatoes, drained (not the italian seasoned ones)
2 med onions, chopped
1 jar of Ragu roasted garlic sauce
1 package of sliced mushrooms (or you can use a can, drained)
1 package of Kraft (or store brand) shredded Taco Cheese
I started two skillets. For the directions I'll split it up and you can figure out which way you like best.
In a skillet or frying pan put about 1 1/2 tbsp of olive oil and heat to medium high heat. (Add more or less to your liking. ) Once oil is heated place chicken breasts in pan. Cook for about 7-8 minutes on each side, flip, and repeat until done. I like to flip frequently. When done, remove from pan and place on plate to cool so you can cut it up later. If your chicken is still a little pink in the middle, don't worry, we'll have it simmering and it will finish cooking.
In a second larger skillet (or wipe clean the first) heat olive oil to medium high heat. Place chopped onions and fresh mushrooms in pan when oil is ready. You'll want to cook the onions until they are translucent. (If you used canned mushrooms, wait)
Once onions are done place the drained tomatoes into the skillet and continue to cook over medium high heat for 5 minutes. If using canned mushrooms, add at this time also. Stir occasionally. After the 5 minutes drain off the juices. I have a handy PC drainer that works great for this process. If you don't have one, use a large plate to hold veggies in the pan as the juices drain out.
Put pan back on stove and turn heat down to low. Cook for another 5 minutes. Add garlic or garlic powder to taste at this point. After the five minutes are up, add the jar of Ragu. Continue to cook on low for 5 more minutes.
While the sauce is cooking cut up your chicken into chunks (or smaller if you'd like). Mix chicken into sauce and turn heat up to medium and cover. I cooked for about 10 more minutes this way and I stirred occasionally. If you are in a hurry, cook for 5 more minutes. If you want the flavor to soak in; after the 10 minutes turn to low and let simmer for 10 more minutes.
There are multiple ways to serve this dish.
- As it is in a dish
- Over mashed potatoes
- Over noodles as a sauce
- Wrap in a burrito
Everybody can add the amount of cheese they do or do not want on top. I recommend only using the Taco Cheese because, it has seasonings itself that adds a kick to the dish.
Give it a try and tell me what you think! And help me come up with a good name for this dish!
We are trying to steer clear of beef so...we've been eating a LOT of chicken and some fish and pork. I was getting a little tired of lemon pepper chicken so I thought I would add some tomatoes to the chicken instead. This will serve about 4 or 5. If you wanted to go with "real" portions, maybe 6 to 8.
So I have no name for this recipe so....
Ingredients :
Olive Oil
Garlic or Garlic Powder
3 boneless skinless chicken breasts
2 cans diced tomatoes, drained (not the italian seasoned ones)
2 med onions, chopped
1 jar of Ragu roasted garlic sauce
1 package of sliced mushrooms (or you can use a can, drained)
1 package of Kraft (or store brand) shredded Taco Cheese
I started two skillets. For the directions I'll split it up and you can figure out which way you like best.
In a skillet or frying pan put about 1 1/2 tbsp of olive oil and heat to medium high heat. (Add more or less to your liking. ) Once oil is heated place chicken breasts in pan. Cook for about 7-8 minutes on each side, flip, and repeat until done. I like to flip frequently. When done, remove from pan and place on plate to cool so you can cut it up later. If your chicken is still a little pink in the middle, don't worry, we'll have it simmering and it will finish cooking.
In a second larger skillet (or wipe clean the first) heat olive oil to medium high heat. Place chopped onions and fresh mushrooms in pan when oil is ready. You'll want to cook the onions until they are translucent. (If you used canned mushrooms, wait)
Once onions are done place the drained tomatoes into the skillet and continue to cook over medium high heat for 5 minutes. If using canned mushrooms, add at this time also. Stir occasionally. After the 5 minutes drain off the juices. I have a handy PC drainer that works great for this process. If you don't have one, use a large plate to hold veggies in the pan as the juices drain out.
Put pan back on stove and turn heat down to low. Cook for another 5 minutes. Add garlic or garlic powder to taste at this point. After the five minutes are up, add the jar of Ragu. Continue to cook on low for 5 more minutes.
While the sauce is cooking cut up your chicken into chunks (or smaller if you'd like). Mix chicken into sauce and turn heat up to medium and cover. I cooked for about 10 more minutes this way and I stirred occasionally. If you are in a hurry, cook for 5 more minutes. If you want the flavor to soak in; after the 10 minutes turn to low and let simmer for 10 more minutes.
There are multiple ways to serve this dish.
- As it is in a dish
- Over mashed potatoes
- Over noodles as a sauce
- Wrap in a burrito
Everybody can add the amount of cheese they do or do not want on top. I recommend only using the Taco Cheese because, it has seasonings itself that adds a kick to the dish.
Give it a try and tell me what you think! And help me come up with a good name for this dish!
Tuesday, October 6, 2009
Some Oldies, But Some Goodies
Who could/can resist that sweet Elijah face?
Isaiah with those big, brown, lady killer eyes.
I haven't posted anything in FOREVER! Say it with me now...FOR-EV-ER! So I'm on the desktop and uploading some old pictures of my baby. We went to the museum center today and I took only a few pictures but, I plan on getting some pictures of the kids during Halloween! Same costumes as last year but, maybe I'll jazz it up a little.
Look at how huge Elijah was as a baby. Look at how tiny Isaiah use to be.
Their love was unstoppable since birth.
My new little family of 4.
Look at Isaiah's long locks!
I LOVE MY FAMILY!!!
Friday, May 15, 2009
Winton Woods on a lazy Sunday
ElijahPLUS
Isaiah
EQUALS
TROUBLE!
A nice picture of us. Mommies arms don't reach too far.
Playing tag at the park.
What a cutie!
Playing hide n seek.
Elijah couldn't find me.
My big boy can go down the fire pole all by himself.
TROUBLE!
A nice picture of us. Mommies arms don't reach too far.
Playing tag at the park.
What a cutie!
Playing hide n seek.
Elijah couldn't find me.
My big boy can go down the fire pole all by himself.
Friday, April 10, 2009
Elijah's New Ride
Pa-Pa (said paw-paw), and I decided that Elijah needs his very own ride for his birthday!
I, I mean Elijah, always gets what he wants.
He turned the box it came in, into a garage.
I, I mean Elijah, always gets what he wants.
He turned the box it came in, into a garage.
The boys sharing a picture op.
It's a fancy truck.
Ford F-150 with 2 cup holders, a radio player,
and the tailgate opens for all the wild parties at the game.
(Not all the stickers have been applied yet, it does have tail lights.)
Demolition Derby in my backyard.
The boys posing in their hot rides.
This will prolly be the way it is, because Isaiah is a consumer
and will need an expensive vehicle.
(Not all the stickers have been applied yet, it does have tail lights.)
Demolition Derby in my backyard.
The boys posing in their hot rides.
This will prolly be the way it is, because Isaiah is a consumer
and will need an expensive vehicle.
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