Sunday, January 7, 2018

Creamy chicken noodle soup

Kelsi Fullmer gave me this recipe when I first got married and we love it!

> Creamy Chicken Noodle Soup
> 2 cans chicken noodle soup
> 4 cans water
> 8 oz. egg noodles * I like to use the frozen homemade style egg noodles... taste so yummy and homemade! 
> 3 carrots, peeled and chopped or grated
> 1 onion, chopped
> Boil the above ingredients until carrots are soft (about 30 minutes)
> Then add:
> 1 can cream of chicken soup
> 1 can evaporated milk
> 3 chicken breast (cooked and shredded) OR 2 large cans canned chicken
> Simmer together till time to eat.

Thursday, January 4, 2018

Oven Tacos

Oven Tacos
adapted from Blog Chef

2 lbs ground beef (or turkey/chicken)
1 small onion diced
1 small can diced green chilies
1 recipe for Homemade taco seasoning (below)
1 (8 ounce) can low sodium tomato sauce
1 (16 ounce) can fat free refried beans
2 cups shredded reduced fat Colby-jack cheese
18-20 hard taco shells {if gluten free, be sure they are}

Optional Condiments-
Lettuce (shredded)
Tomato (diced)
Sour Cream
Olives, sliced 

Preheat the oven to 400 degrees. 

In a large skillet brown ground beef and onion over medium-high heat. Drain off any excess liquid. Return to pan, add chilies, re fried beans, tomato sauce, and taco seasoning. Mix well and cook for a few minutes if mixture seems runny.

Spoon the taco meat mixture into the taco shells and place into a 9 x 13 inch baking dish (OR check out The Taco Rack), standing up. Sprinkle cheese over the top of the taco meat in each shell. Place into the oven and bake at 400 degrees for 10-12 minutes or until the cheese has melted and the tacos are heated through.
Remove from the oven and top with any optional condiments for serving.

Taco Seasoning
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

In a small bowl, mix all together. Store in an airtight container.
I used all of this on 2 lbs of ground meat with a little water mixed in.

Cashew Chicken Lettuce Wraps

Cashew Chicken Lettuce Wraps
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Delicious, easy and bursting with flavor--there's so much to love about these Cashew Chicken Lettuce Wraps! Serve them as a main dish or appetizer.
Course: Appetizer, Main Course
Cuisine: chicken, Chinese
Servings: 5
Calories: 400 kcal
Author: Lauren Allen
  • 2 lbs boneless, skinless chicken breast cut into small pieces
  • Salt and pepper
  • 1 cup chicken broth
  • 2 Tbsp low sodium soy sauce
  • 1/2 tsp freshly grated ginger
  • 1/4 cup hoisin sauce
  • 1 Tbsp rice vinegar
  • 2 Tbsp cornstarch
  • 3 cloves garlic minced
  • 2 tsp sesame oil or substitute canola oil
  • 1 - 2 tsp Sriracha hot sauce to taste
  • 3/4 cup unsalted cashews
  • 1 head green lettuce romaine, bib, or butter
  • 5 Green onions chopped, divided
    1. Season chicken pieces with salt and pepper.
    2. In a small bowl stir together the chicken stock, soy sauce, ginger, hoisin sauce, vinegar, and cornstarch.
    3. Heat oil in a large skillet over medium heat. Season chicken with salt and pepper and add to hot skillet. Cook, flipping once, until cooked through, about 5 minutes.
    4. Add garlic and cook for 30 seconds. Reduce heat to low, add the sauce from the bowl and continue to cook, stirring, until thickened. Add sriracha hot sauce, to taste. Stir in cashews and most of the green onion, reserving a big handful for garnish at the end.
    5. Serve in cold lettuce cups. Top with remaining chopped green onions if desired.

Mexican Street Corn Quinoa

Mexican Street Corn Quinoa

Looking to mix up your salad routine? This Mexican Street Corn Quinoa is for you! Loaded with all the delicious flavors of Mexican Street Corn, this quinoa salad is fresh, flavorful, and perfect for summer!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8
Author Cathy Trochelman


  • 1 c. uncooked quinoa prepared according to package instructions
  • 12 oz. frozen corn charred OR 2-3 ears corn on the cob, grilled (approx. 2 cups)
  • 1 c. fresh cilantro minced
  • 1/2 c. diced red pepper
  • 6 green onions sliced
  • 5 oz. queso fresco or cotija cheese crumbled
  • 1/4 c. sour cream
  • 1/4 c. mayo
  • 3 Tbsp. lime juice
  • 1 tsp. chili powder
  • 1 tsp. kosher salt
  • 1 clove garlic minced
  • 1/2 tsp. cayenne pepper
  • 1/2 tsp. fresh ground pepper


    1.In a medium mixing bowl, combine cooked quinoa, grilled corn, cilantro, red pepper, sliced onions, and crumbled cheese.
    2. In a separate bowl, combine sour cream, mayo, lime juice, and seasonings. Mix well.
    3. Pour sour cream mixture over quinoa mixture and stir to combine.
    4. Garnish with additional crumbled cheese and cilantro, as desired. 

Minestrone Soup

Minestrone Soup
  • 1/4 C olive oil
  • 1 C onion chopped
  • 1 C celery chopped
  • 1 Tbsp dried parsley
  • 3 tsp garlic minced
  • 1 6 oz. can tomato paste
  • 1 14.5 oz. can diced tomatoes
  • 4 C beef broth
  • 4 C water
  • 1 C cabbage shredded
  • 2 carrots diced
  • 1 C macaroni
  • 1 tsp salt.
  • 1 tsp Italian seasoning
  • 1/2 tsp black pepper
  • 1 15 oz can kidney beans
  • 1 zucchini sliced
    1. Saute onion, celery, parsley and garlic in olive oil.
    2. Add in all ingredients except for kidney beans and zucchini.
    3. Bring to a boil and simmer for about 45 minutes.
    4. Add in kidney beans and zucchini,
    5. Simmer for another 10 minutes.

Slow Cooker Parmesan Honey Pork Loin Roast

Slow Cooker Parmesan Honey
Pork Loin Roast

  • 1 3-4 lb. boneless pork loin roast
  • 2/3 C grated parmesan cheese
  • 1/2 C honey
  • 3 Tbsp soy sauce
  • 1 Tbsp dried basil
  • 1 Tbsp dried oregano
  • 2 Tbsp chopped garlic
  • 2 Tbsp olive oil
  • 1/2 tsp salt
  • 2 Tbs cornstarch
  • 1/4 C chicken broth
  • 1 tsp sugar optional  
  • Instructions
    1. Place roast in slow cooker.
    2. In a bowl combine cheese, honey, soy sauce, basil, oregano, garlic, oil, and salt.
    3. Pour mixture over the top of roast.
    4. Cover and cook on low for 5-6 hours or until thermometer reads 160 degrees.
    5. Remove meat and place on platter.
    6. Strain juices in slow cooker and put into a small sauce pan.
    7. Mix cornstarch and chicken broth together.
    8. Add into strained juices and stir until thickened over medium heat.
    9. Add in a teaspoon of sugar if sauce needs to be a bit sweeter, optional
    10. Slice roast and serve with glaze.

Grandma Tracey's Chili

Grandma Tracey's Chili

1 pound ground beef
1 cup chopped onion
2 cans stewed Italian tomatoes
2 cans kidney beans, drained
1 Tbsp. chili powder
1 tsp. salt
1 Tbsp. sugar ( you can even use less if you don't prefer it that sweet. I use about 1/2 Tbsp.)
2 Tbsp. vinegar
2 tsp. minced garlic

Brown beef and onion and drain.
Combine ingredients in crock pot.
Cook until tender, the longer the better.

Serve with sour cream, cheese, chips, or whatever else you like.