Recipes from friends
Mains
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Ingredients:
1 pound boneless, skinless chicken breasts, cut into strips
2 Tbsp vegetable oil
2 tsp chili powder
1 1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp seasoned salt
1 (15 oz) can diced tomatoes with green chilies (Rotel)
1 medium onion, sliced
1/2 red bell pepper, cut into strips
1/2 green bell pepper, cut into strips
Instructions:
Preheat the oven to 400 degrees. Place chicken strips in a greased 13—9 baking dish.
In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt.
Drizzle the spice mixture over the chicken and stir to coat.
Next add the tomatoes, peppers, and onions to the dish and stir to combine.
Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender. -
Ingredients:
1 pound lean ground beef (90 percent lean or higher)
2 teaspoons olive oil
2 medium onions, chopped (about 3 cups)
3 medium carrots, diced (about 1 1/2 cups)
1/2 pound white mushrooms, sliced
2 teaspoons chopped fresh thyme leaves or 1 teaspoon dried
2 tablespoons all-purpose flour
1 cup low-sodium beef broth
1 teaspoon salt
Freshly ground black pepper
1 cup frozen peas
1 1/2 pounds Yukon gold or creamery potatoes
1 small head cauliflower (about 2 pounds), cut into florets
2/3 cup 1 percent lowfat milk
2 tablespoons butter
Instructions:
In a large nonstick skillet cook the meat over medium heat, stirring occasionally, until brown, about 5 minutes. Transfer the meat to a plate. Drain any fat remaining in the skillet.
Heat the oil in the skillet over a medium heat. Add the onions and carrots and cook, covered, until the vegetables begin to soften, about 8 minutes. Raise the heat to moderately-high. Add the mushrooms and thyme and cook, uncovered and stirring occasionally, until the mushrooms are soft and their liquid has evaporated, about 8 minutes longer. Return the meat to the pan. Add the flour and cook, stirring, for 2 minutes. Stir in the broth, 1/2 teaspoon of the salt and 1/8 teaspoon of pepper and bring to a simmer being sure to scrape up any brown bits from the bottom of the pan. Stir in the peas. Pour the mixture into a 12-cup shallow baking dish (about 11 by 9 inches).
Preheat the oven to 350 degrees F. Scrub the potatoes and cut into 2-inch pieces. Arrange the potatoes in a steamer basket, and steam for 10 minutes. Add the cauliflower to the basket and cook until the potatoes and cauliflower are tender when pierced with the tip of a knife, about 15 minutes longer. Mash the vegetables with a potato masher until smooth. Heat the milk, butter, the remaining 1/2 teaspoon of salt and a pinch of pepper and stir into the potato mixture.
Spread the potato mixture on top of the meat and bake until heated through, about 25 minutes.Link: https://www.foodnetwork.com/recipes/ellie-krieger/shepherds-pie-recipe-1940483
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Ingredients:
1 (14.5-ounce) can fire roasted diced tomatoes
1 (10-ounce) can Old El Paso™ mild enchilada sauce*
1 (4.5-ounce) can Old El Paso™ chopped green chiles, drained
½ cup vegetable broth, or more, as needed*
1 cup corn kernels, frozen, canned or roasted
1 cup canned black beans, drained and rinsed*
Kosher salt and freshly ground black pepper, to taste
4 ounces cream cheese, cubed
2 cups uncooked orzo pasta*
2 tablespoons chopped fresh cilantro leavesInstructions:
- Place diced tomatoes, enchilada sauce, green chiles, vegetable broth, corn and black beans into a 6-qt slow cooker.; season with salt and pepper, to taste. Stir until well combined. Top with cream cheese.
- Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
- Uncover and stir until cream cheese is well combined. Stir in orzo. Cover and cook on high heat for an additional 15-30 minutes. Add more vegetable broth as needed until the desired consistency is reached.
- Serve immediately, garnished with cilantro, if desired.
Link: https://damndelicious.net/2014/12/01/slow-cooker-enchilada-orzo/
Dee’s notes:
i use the hot enchilada sauce as we like flavorful things
and this time, i did two cans of black beans and a heavy one cup of orzo. I used water in place of broth.
you can eat it in a bowl, make nachos out of it, or put it in them little street taco tortillas with fixins! -
Ingredients:
1-2 Lb Ground beef
1 Package Ranch dressing mix (dry)
1 Package Taco seasoning
2 Cans Bush’s Chili Magic
1 Large can Diced tomatoes
8 Oz Tomato sauce
1 Can Rotel
1 Can Chicken broth
1 Can Yellow corn
1 Can Cream corn
Toppings: Cheddar Cheese, Sour Cream, Fritos, etc.
Instructions:
Brown the ground beef
Add all ingredients to crockpot
Cook on low for 6-8 hours
Top with Cheddar Cheese, Sour Cream, Fritos when serving
Notes:
This is an easy soup and is delicious leftover to reheat or freeze. I use 3 Tablespoons of homemade taco seasoning and low sodium broth, no salt added canned products, etc. and have substituted ground turkey breast. (Dee might add some spicy peppers too.)
Sides & Salads
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Ingredients
8 ounces macaroni, cooked and drained
2 tablespoons oil
1 (13 ounce) can evaporated milk
1 1/2 cups milk
1 teaspoon salt
3 cups shredded sharp cheese
1/4 cup melted butterInstructions
Toss cooked macaroni in 4 tablespoons oil in large bowl
Add all remaining ingredients
Pour into lightly greased crock-pot
Stir well
Cover and cook on low for 3-4 hours
Stir occasionally
*Optional: Stir, then sprinkle top with additional shredded cheeses after 3 hours & allow to melt before serving -
Ingredients
For the Orzo Salad:
12 ounces orzo pasta
2 heaping cups arugula or baby spinach
1 English cucumber, chopped
1 pint grape tomatoes, halved
15 ounces chickpeas, rinsed and drained
½ small red onion, diced
½ cup crumbled feta cheese
½ cup chopped fresh basil
For the Dressing:
1/4 cup olive oil
2 tablespoons lemon juice (1 large lemon)
1 tablespoon golden balsamic vinegar (or champagne vinegar)
1 teaspoon honey
1 clove garlic, minced
Kosher salt and black pepper, to taste
Instructions:
In a large saucepan, bring salted water to a boil and cook the orzo until al dente, according to package instructions.While the pasta is cooking, make the dressing. In a small bowl or jar, whisk together the olive oil, lemon juice, vinegar, honey, garlic, salt, and pepper. Set aside.
Drain the orzo in a strainer and rinse well with cold water. Pour the cooked orzo in a large bowl.
Add the arugula (or spinach), cucumber, tomatoes, chickpeas, onion, feta, and basil to the orzo and gently stir. Drizzle the dressing over the salad and stir again. Season with additional salt and pepper, if necessary. Serve immediately or cover and refrigerate until ready to serve.
Notes:
The salad will keep in the refrigerator for up to 3 days. -
Description text goes here
Desserts
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Ingredients:
Topping:
¼ cup quick-cooking oats
1 tablespoon brown sugar
1 tablespoon melted butter
¼ teaspoon ground cinnamon
Muffins:
1 ½ cups quick-cooking oats
1 ¼ cups all-purpose flour
2 tablespoons all-purpose flour
½ cup brown sugar
1 ½ teaspoons ground cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsweetened applesauce
½ cup milk
¼ cup vegetable oil
1 egg, lightly beaten
1 teaspoon vanilla extract
1 apple – peeled, cored, and chopped
Instructions:
Preheat oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin pan or line with paper liners.
Stir 1/4 cup oats, 1 tablespoon brown sugar, melted butter, and 1/4 teaspoon cinnamon together in a small bowl; set aside.
Whisk together 1 1/2 cups oats, flour, 1/2 cup brown sugar, 1 1/2 teaspoons cinnamon, baking powder, baking soda, and salt together in a large bowl.
Stir applesauce, milk, oil, egg, and vanilla extract together in a bowl. Stir applesauce mixture into flour mixture just until all ingredients are moistened; stir in apple. Spoon apple mixture into prepared muffin cups about 2/3 full; sprinkle oat topping mixture evenly over each muffin.
Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 15 minutes.
Dee’s Notes:
dee makes them vegan by using almond milk and egg replacer
they freeze very well too -
Ingredients
1 cup unsalted butter softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups flour
1/2 teaspoon salt
1 cup mini chocolate chips
Additional powdered sugar for rolling
Instructions
- Preheat oven to 375°F. Line two cookie sheets with parchment paper.
Mix butter, 1/2 cup powdered sugar, and vanilla with an electric mixer until fluffy. Add flour and salt and mix until the dough comes together. Stir in the chocolate chips. If dough is too soft, chill it until you can work it easily with your hands.
- Scoop 1 tablespoon balls of dough and place on prepared cookie sheet.
- Bake cookies for 7-10 minutes until bottoms are just slightly brown. Remove from oven and cool for just a minute, until you can handle them. Fill a small bowl with powdered sugar and roll each cookie in the sugar until coated. Place on a rack to cool. (Once cookies are cooled, you may want to re-roll them in more powdered sugar.) -
Ingredients:
2 c all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 c sugar
1 egg (i used egg replacer to veganize)
1/4 c canola oil
2/3 c orange juice
2 tsp orange zest
2 cups cranberries, chopped
Instructions:
preheat to 400
mix your dry; mix your wet; mix together!
16-18 minutes
these freeze well