Chipotle Grilled Chicken Marinade

1 (2 ounce) dried ancho chilies

1 tsp black pepper

2 tsps cumin powder

2 tsps fresh oregano, chopped

6 cloves garlic

1/2 red onion, quartered

1/4 cup vegetable oil

4 chicken breasts

Soak dry chilies overnight in water until soft.  Remove seeds.  Add all ingredients except meat into food processor.  Puree until smooth.

Spread mixture over chicken or other meats and refrigerate at least 1 hour, up to 24 hours.

After marinating, heat grill to about 400 degrees, or if cooking inside, heat a small amount of oil in skillet or grill pan over high heat.  Salt meat to taste and grill lightly, turning only once until done.  4 minutes per each side of chicken.

 

This marinade was great and the whole family really loved it.  I actually thought the chicken tasted just Chipotle.  We will definitely be making this again in the future.

Bacon Cheeseburger Soup

1 lb ground beef

1 small onion, diced

1/2 lbs carrots, sliced

1 tsp salt

1/2 tsp garlic powder

1/4 tsp black pepper

3 large potatoes, peeled and cubed

2 cups milk

1 1/2 cups shredded or cubed cheddar cheese

2 tbsp ketchup

2 tsp yellow mustard

1 tsp pickle relish

1/2 lb bacon, diced and full cooked.

In a large stockpot, combine ground beef, onion, carrots, salt, garlic powder, and pepper.  Cook until beef is browned.  Drain.

Add potatoes and chicken stock.  Bring to a boil and simmer until potatoes are tender, about 15 minutes.  Stir in milk and continue boiling for about 5 minutes, until slightly thickened.  Add cheese and stir until melted.

 

My family really enjoyed this.  The only one that didn't was my 5 year old, Evan.  He is a very picky eater so I can’t get him to anything but cheeseburgers and chicken nuggets.  It is a shame, he misses out on such good food.

Pulled Chicken Slider Sandwiches

3 chicken breasts ( about 1.3 lbs)

1/2 onion, chopped

2 garlic cloves, crushed

6 oz can tomato paste

1 tbsp cider vinegar

3 tbsp prepared mustard

3 tbsp brown sugar

bread

Place 3 chicken breasts in the base of a slow cooker.  In a small bowl, whisk together the tomato paste plus 2 cans of worth of water, the cider vinegar, mustard, and brown sugar.  Add a little salt and pepper as you wish.  Add the chopped onion and crushed garlic to the sauce.  Pour sauce over chicken breasts.  Set slow cooker to high and cook for 4-6 hours.

When chicken is finish in slow cooker, scoop it into a bowl and using 2 forks, “pull it” apart.

Once “pulled” add sauce from the slow cooker until you desire.

Slice bread.  Place chicken onto bread.

 

Everyone in the house really enjoyed this recipe.  It was given 2 thumbs up and put on the list to make again.  everyone liked it so much that there were not leftovers for the next day.

Crock Pot Pizza

1 1/2 lb hamburger

1 onion, diced

1 green pepper, diced

1 can mushrooms

1 can spaghetti sauce

1 can pizza sauce

1 bag egg noodles

2 pkgs grated mozzarella

1 pkg grated cheddar

pepperoni

Brown hamburger, onion, and green pepper.  Add sauces and mushrooms, simmer.  Cook noodles by directions on bag.  Drain.  Layer in Crockpot, ground beef mixture, noodles, cheese, and pepperoni until full.  cook on low until cheese melts.

 

This was not put on the “make it again” list for my family.  At first, it seemed like it would taste good but it was just something about having all that cheese and noodles together, it just didn't work for us.

Beef Roast Marinara

1-2 tsp olive oil

1 lb beef roast

salt and pepper

1 tsp garlic powder

1 tsp Italian seasoning

1 15oz can diced tomatoes, undrained

1/2 onion, diced

2 small green peppers (or one large)

1 lb rotini pasta

Load slow cooker.  Drizzle olive oil.  Place roast into slow cooker and add spices.  Add can diced tomatoes.  Add diced onion and green pepper.  Mix, cover, and cook on low for 8 hours.

Prepare pasta as indicated on package.  Season with sale and pepper. 

Serve Beef Roast Marinara over pasta.

 

My family didn't really like this one so it wasn't put on the “make it again” list.  We sat the whole time during dinner trying to figure out why this was called “marinara”.

Shredded Beef Tacos

1 3-4 lb beef roast

1 8oz can tomato sauce

1 packet taco seasoning

Place your roast into your Crockpot.  Mix your tomato sauce and taco seasoning together.  Pour on top of roast.  Cook on high for 4-5 hours or low for 7-8 hours.  Enjoy with hard or soft tacos, sour cream, lettuce, shredded cheese, etc.

 

My family gave this recipe 2 thumbs up.  They really enjoyed it.  So much that there were no leftovers for the next day.

Chicken and Broccoli Macaroni

1/2 tbsp oil

1/2 lb boneless, skinless chicken breasts, cubed

2 tsp blackening seasoning

3 tbsp butter or margarine

3 tbsp flour

1 cup milk

1 cup chicken stock

1 tsp blackening seasoning

2 cups frozen broccoli, thawed

1 1/2 cups shredded cheddar cheese

1/2 – 1 lb elbow macaroni

Heat oil in a large skillet. Season chicken with blackening seasoning and add to skillet.  Cook until chicken is browned and fully cooked, about 5-8 minutes.  Remove chicken with a slotted spoon and set aside.

Add butter or margarine to skillet and melt.  Stir in flour and whisk for 2 minutes.  Slowly whisk in milk and chicken stock.  Bring to a slow boil until thickened slightly.  Stir in remaining blackening seasoning, broccoli, and cheddar cheese.  Stir until cheese is fully melted.  Add chicken back into skillet and then add cooked noodles.  Stir until heated thoroughly.

 

My kids LOVED this one.  Of course, they love anything that has to do with Mac and Cheese.  It was given 2 thumbs up.

Homemade Taco Bell Mexican Pizzas

8 flour tortillas, soft taco sized

Oil for frying

1/2 lb ground beef

2 tsp chili powder

2 tsp cumin

1 tsp salt

1 tsp garlic powder

1 can or 1 1/2 cup homemade refried beans

1/3 cup taco sauce

2 cups shredded cheese

1/4 cup diced tomato

1/4 cup sliced green onions

In a small skilled, heat 1/2 inch oil over medium heat.  Add the tortillas one at a time and cook about 20 – 30 seconds per side, until lightly browned and crispy.  Set aside.

In a small saucepan, cook ground beef.  Drain.  Stir in seasonings.  Add 1/4 cup water, bring to a boil and simmer until thickened.  Remove meat with a slotted spoon and add refried beans to pan.  Cook over low heat until warmed.

Take 4 crisped tortillas and spread with the refried beans on each.  Add the ground beef and evenly spread over each tortilla.  Top each with second tortilla.  Spoon an even amount of taco sauce over the tortillas and top with shredded cheese.  Bake at 350 degrees for 8 – 10 minutes, until cheese is melted.  Or, place under a broiler just until cheese melts.

Sprinkle each with diced tomatoes and green onions.  Cut into quarters before serving.

Southwestern Soup

3 cups water

4 cans (8oz each) tomato sauce

2 cans (16oz each) kidney beans, rinsed and drained

2 cans (14.5 oz each) chicken broth

2 cups frozen corn

2 cups salsa

1 to 2 tsps dried oregano

1 to 2 tsps dried basil

2 cups (8 ounces) shredded cheddar cheese

tortilla chips, optional

In a Dutch oven, combine the first nine ingredients.  Bring to a boil.  Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through.

Sprinkle individual servings with cheese.  Serve with tortilla chips if desired.

Sausage Potato Soup

1/2 lb smoked kielbasa, sliced

6 medium potatoes, peeled and cubed

2 cups frozen corn

1 1/2 cups chicken broth

1 celery rib, sliced

1/4 cup sliced carrot

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp salt

1/4 tsp pepper

1 1/2 cups milk

2/3 cup shredded cheddar cheese

1 tsp minced fresh parsley

In a large saucepan, brown sausage; drain.  Set sausage aside.  In the same pan, combine the potatoes, corn, broth,  celery, carrot and seasonings.  Bring to a boil.

Reduce heat; cover and simmer for 15 minutes or until vegetables are tender.  Add the milk, cheese, parsley and sausage.  Cook and stir over low heat until cheese is melted and soup is heated through. 

Chicken Nachos

2 cups cooked, shredded chicken

1/2 cup frozen corn, thawed

1 10oz can rotel tomatoes (diced tomatoes with green chilies), undrained

1 15oz can (or 2 cups) black beans

1/4 red onion, diced

Tortilla chips

1 cup shredded cheddar or Mexican blend cheese

salsa

In a saucepan, combine chicken, corn, rotel tomatoes, black beans, and onion.  Cook for 5 to 6 minutes, stirring often.

Place tortilla chips onto plate and top with chicken mixture.  Top with shredded cheese and microwave for 1 minutes, or until cheese melts. 

Buffalo Chicken Choppity Chop

3 cups chopped romaine lettuce

3 ounces cooked boneless skinless lean chicken breast, chopped

1 tbsp Frank’s Red Hot Original cayenne pepper sauce

1 tbsp reduced fat parmesan-style grated topping

1/2 cup chopped carrots

1/4 cup chopped celery

Place chicken in a small microwave-safe dish.  Top with hot sauce and Parmesan.  Stir until chicken is coated, then heat for 45 seconds in microwave.

Place lettuce, carrots, and celery in a large bowl, then top with chicken mixture.

Makes 1 serving.

Italian Meatballs

1 lb lean ground beef

1 medium onion, chopped (1/2 cup)

1/3 cup bread crumbs

1/4 cup milk

1 egg

1 tsp salt

1/8 tsp pepper

1 cup chili sauce

1/2 cup cold water

1 jar tomato pasta sauce

1 tsp yellow mustard

Heat oven to 400.

Mix ground beef, onion, bread crumbs, milk, egg, salt and pepper.  Shape mixture into 30 1 inch balls.  Place in ungreased rectangular pan, 13x9x2 inches.

Bake uncovered, about 15 minutes or until no longer pink in center and juices run clear.

Mix chili sauce, water, pasta sauce, and mustard in 2 quart saucepan.  Add meatballs.  Heat to boiling, stirring occasionally; reduce heat.  Cover and simmer about 20 minutes until meatballs are hot.

Rockin and Choppin Taco Salad

3 cups chopped romaine lettuce

2/3 cups low-fat veggie chili

1/4 cup chopped tomatoes

1/4 cup shredded fat free cheese

2 tbsp fat free sour cream

1 tbsp chopped or sliced black olives

6 baked tortilla chips, crushed

1/4 tsp taco seasoning, dry

 

Prepare chili as directed on package.  Set aside.

Place lettuce in a large bowl.  Top with tomatoes.  Add chili and cheese.

Top with olives and sour cream.  Then finish off by adding crushed tortilla chips and sprinkling taco seasoning on top.

 

This is what we are planning for dinner tonight.  Seems like it will taste pretty good since they isn't anything too “yucky” in it.  The only thing that I am not a fan of is fat free sour cream.

Healthified Seven Layer Taco Dip

1 1/2 lbs ground turkey breast

1 jalapeno Chile pepper, seeded and finely chopped (optional)

1 (1 oz) env less sodium taco seasoning mix

2 (8 oz) pkgs reduced fat cream cheese, softened

2 (16 oz) cans of fat free refried beans

2 tbsp lemon juice

3 avocados, halved, seeded, peeled, and mashed

1/2 cup fat free sour cream

1/2 cup fat free mayo

8 ounces reduced fat cheddar cheese

1/2 cup chopped green onions (optional)

2 cups shredded fresh spinach

3 medium tomatoes, chopped

In a large skillet, cook ground turkey and jalapeno, if any, with half of the taco seasoning mix (about 2 tbsp) until turkey is no longer pink; remove from heat and set aside.

Preheat oven to 325.  Spread cream cheese into the bottom of  a 13x9x2 inch baking dish.  Spread cream cheese layer with refried beans.  Stir the lemon juice into the mashed avocado and spread over refried bean layer.  In a small bowl, stir together sour cream, mayonnaise, and remaining taco mix.  Spread sour cream mixture on top of avocado layer.  Top with ground turkey mixture and sprinkle with cheese.

Bake, uncovered, about 25 minutes or until heated through and cheese is evenly melted.  Top with green onions, if desired, shredded spinach and chopped tomatoes.  Serve with vegetable dippers or tortilla chips.

 

My family LOVED this recipe and we will definitely be making it in the future.   This made a huge amount of dip and took us days to eat it.

Healthified Three Cheese Manicotti

8 dried manicotti shells

nonstick cooking spray

1 cup chopped fresh mushrooms

3/4 cup shredded carrots

3 or 4 cloves garlic, minced

1 cup light ricotta cheese or low fat cream style cottage cheese

3/4 cup shredded reduced fat mozzarella cheese

2 eggs, lightly beaten

1/4 cup grated Parmesan cheese

2 tsp dried Italian seasoning

1 (14.5 oz) can no salt added diced tomatoes

1 cup bottled roasted red sweet bell peppers, drained and chopped

Preheat oven to 350.  Cook manicotti shells according to package directions; drain.  Rinse with cold water and drain again.  Set aside.

Meanwhile, for filling, coat an unheated large non-stick skillet with nonstick cooking spray.  Preheat over medium heat.  Add mushrooms, carrots, and garlic to hot skillet.  Cook 3 to 5 minutes or just until vegetables are tender, stirring occasionally.  Remove from heat, cool slightly.  Stir in ricotta cheese, the eggs, 1/2 of the mozzarella cheese, parmesan cheese, and Italian seasoning.  Spoon filling into cooked manicotti shells.

For the sauce, place undrained tomatoes into blender or food processor.  Cook and blend or process until smooth.  Stir in roasted peppers.  Spread about 1/3 cup of sauce into the bottoms of 4 12 to 16 ounce ungreased individual baking dish or a 2 quart rectangular baking dish.  Arrange stuffed manicottis shells, overlapping slightly, if necessary.  Pour remaining sauce over manicotti. 

Bake, covered for 20 to 25 minutes for individual dishes or 35 to 40 minutes for large baking dish until heated through.  Uncover and sprinkle with remaining 1/4 cup mozzarella cheese.  Bake for 5 minutes more.  Let stand for 10 minutes before serving.

Slow Cooker Beef Roast with Balsamic Onions

2.5 lb beef roast

2 onions, sliced

4 garlic cloves, smooshed

1/4 – 1/2 cup balsamic vinegar

salt and pepper

In a large pot, sear or brown the beef roast on all sides in a little olive oil.

Slice onions into strips.  Smoosh garlic clove with flat part of the knife.

Place seared roast into slow cooker with the oil that it was seared with.  Season with sale and pepper.  Add sliced onions and smooshed garlic around the roast.  Sprinkle about 1/4 –1/2 cup balsamic vinegar into the slow cooker.

Cook on low for 8 hours.