This is so worth the work! Makes a big casserole....no need for any sides! Everything is in the dish!
Items for purchase: 2 pounds hamburger, 1 can black beans, 1 bag frozen corn, 2 cups mexican blend cheese, 1 poblano pepper, 1 red pepper, 1 onion, 2 cans tomato sauce, flour tortillas
Total price: $20
Ingredients:
2 pounds hamburger
1 can (15 oz) black beans
1 poblano pepper (seeded and diced)
1/2 red pepper (diced)
1/2 onion (diced)
2 cans (8 oz each) tomato sauce
2 cups cheese
9 flour tortillas
1 bag frozen corn
2 tsp chili powder
1 tsp cumin
1 tsp garlic
1/2 tsp oregano
1/2 tsp red pepper (optional)
1/2 tsp fajita seasoning
1 tsp of cilantro
In skillet, brown hamburger. While draining, use remaining drippings and small amt of olive oil to cook down the poblano pepper, red pepper, and onion until tender.
In pot add drained black beans and frozen corn with about 1/3 cup of water. Cover and cook on medium heat for 15 minutes. Add cilantro and continue on low heat until ready to assemble casserole.
In skillet, add drained hamburger to the veggies. Add all spices mix thoroughly. Add tomato sauce, season with salt and pepper to taste.
In 13x9x2 dish pray with no stick cooking spray. 1/2 cup of beef mixture placed as first layer. Add 1/2 cup of cheese. Top with 3 tortillas overlapping as needed. They will not completely cover the other layer, it's ok! Layer 1/2 of the remaining beef mixture, followed by 1/2 of the bean/corn mix, followed by 1/2 cup of cheese. Top with 3 additional tortillas. Layer the remaining beef mixture followed by the remainder of the bean/corn mix. You can add 1/2 cup of cheese and stop there or add another layer of tortillas then add the remainder of the cheese.
Bake uncovered 350 degree oven for 15 minutes. Remove and then place under low broil to crisp/melt the top layer of cheese for approximately 5 minutes (or until cheese is browned). Allow to set 5 minutes before serving!!!
Monday, November 5, 2012
POTATO SOUP
This is one of my favorite comfort foods when it is cold outside!!!!
Items for purchase:
1.5 pounds of potatoes, carrot, 13 oz can milk, celery, corn, 1/4 pound bacon (optional), cheddar cheese (optional), onion
Total price: with optional items $20
Ingredients:
1.5 pounds of potatoes (diced)
1 carrot sliced (or 1/2 bag frozen)
1/2 bag frozen corn
13 oz can milk
1 celery stalk sliced
1/4 pound bacon (bake slices in oven 400 degrees for 15 minutes...after cooked place on paper towel)
2 Tbs butter
1 large onion diced
3 Cups water
parsley
1.5 tsp salt
pepper
1/2 cup cheddar cheese
Saute in stock pot onions and butter. Stir in potatoes, corn, celery, carrots, and salt. Slowly add water, as the veggies cook down, check to see if additional water will be needed. Do not add more than 4 cups of water total because you will be adding the evaporated milk! Once veggies are tender (about 10-15 minutes, add the milk and pepper.
Suggestion for creamier soup: I have a immersion blender and do not have to remove the veggies...and do it right in the pot,but if you do not...take out about 1/3 of the veggies (especially the potatoes and mash them together, add back to the pot). Last items to add will be the parsley, bacon, and cheese. Stir, cover and allow to cook down another 5-10 minutes or until the cheese is melted.
Enjoy!!!!
Items for purchase:
1.5 pounds of potatoes, carrot, 13 oz can milk, celery, corn, 1/4 pound bacon (optional), cheddar cheese (optional), onion
Total price: with optional items $20
Ingredients:
1.5 pounds of potatoes (diced)
1 carrot sliced (or 1/2 bag frozen)
1/2 bag frozen corn
13 oz can milk
1 celery stalk sliced
1/4 pound bacon (bake slices in oven 400 degrees for 15 minutes...after cooked place on paper towel)
2 Tbs butter
1 large onion diced
3 Cups water
parsley
1.5 tsp salt
pepper
1/2 cup cheddar cheese
Saute in stock pot onions and butter. Stir in potatoes, corn, celery, carrots, and salt. Slowly add water, as the veggies cook down, check to see if additional water will be needed. Do not add more than 4 cups of water total because you will be adding the evaporated milk! Once veggies are tender (about 10-15 minutes, add the milk and pepper.
Suggestion for creamier soup: I have a immersion blender and do not have to remove the veggies...and do it right in the pot,but if you do not...take out about 1/3 of the veggies (especially the potatoes and mash them together, add back to the pot). Last items to add will be the parsley, bacon, and cheese. Stir, cover and allow to cook down another 5-10 minutes or until the cheese is melted.
Enjoy!!!!
CHICKEN NOODLE SOUP
At the first sign of a sniffle or when the first leave falls from the trees I think about soup! It's easy and so good for you!
Items to purchase: chicken, white onion, celery, carrot, and egg noodles (as long as you keep your pantry stocked with the other spices)
Total price: $15-17
Ingredients:
For poaching chicken (making stock):
7 quarts of water (enough to cover the chicken)
3 chicken breasts
1/3 of onion
3 Tbs poultry seasoning
2 bay leaves
3 Tbs salt
1 handful of peppercorns
For soup:
5 quarts of poaching liquid (directions to follow)
2 carrots (or 1/2 bag frozen sliced carrots)
2 celery stalks (diced)
remainder of onion diced
1 bag wide egg noodles
salt and pepper to taste
Poaching the chicken:
I used to think this was a waste of time, I mean why wouldn't I just buy chicken stock? But this so much better because you control the salt content and the seasoning!
Fill large stock pot with 7 quarts of water, and everything under the poaching list except the chicken. Bring to a boil, then add all chicken. Reduce heat to simmer (low-medium heat) and time for about 20 minutes. Remove chicken and set off to the side to cool.
Measure 5 quarts of the poaching liquid. The remainder can be frozen in ziploc containers for future use!! (IMPORTANT: do not put the hot liquid directly in the freezer! Set aside until it comes to room temp and then place lids on and freeze).
Into the stock add sliced carrots, celery, and onion. Allow to cook at medium -high heat for 10 minutes covered. This will give you time to cut the chicken into cubes. Sprinkle chicken lightly with additional poultry seasoning (thyme, rosemary, and sage). Add chicken and cook soup additional 20 minutes covered. Do not add the noodles until about 10 minutes before serving the soup. When ready, raise temp on the soup to a light boil and add noodles. Once noodles are tender, then the sou is ready to eat!!!
Serve with fresh italian bread :-)
Items to purchase: chicken, white onion, celery, carrot, and egg noodles (as long as you keep your pantry stocked with the other spices)
Total price: $15-17
Ingredients:
For poaching chicken (making stock):
7 quarts of water (enough to cover the chicken)
3 chicken breasts
1/3 of onion
3 Tbs poultry seasoning
2 bay leaves
3 Tbs salt
1 handful of peppercorns
For soup:
5 quarts of poaching liquid (directions to follow)
2 carrots (or 1/2 bag frozen sliced carrots)
2 celery stalks (diced)
remainder of onion diced
1 bag wide egg noodles
salt and pepper to taste
Poaching the chicken:
I used to think this was a waste of time, I mean why wouldn't I just buy chicken stock? But this so much better because you control the salt content and the seasoning!
Fill large stock pot with 7 quarts of water, and everything under the poaching list except the chicken. Bring to a boil, then add all chicken. Reduce heat to simmer (low-medium heat) and time for about 20 minutes. Remove chicken and set off to the side to cool.
Measure 5 quarts of the poaching liquid. The remainder can be frozen in ziploc containers for future use!! (IMPORTANT: do not put the hot liquid directly in the freezer! Set aside until it comes to room temp and then place lids on and freeze).
Into the stock add sliced carrots, celery, and onion. Allow to cook at medium -high heat for 10 minutes covered. This will give you time to cut the chicken into cubes. Sprinkle chicken lightly with additional poultry seasoning (thyme, rosemary, and sage). Add chicken and cook soup additional 20 minutes covered. Do not add the noodles until about 10 minutes before serving the soup. When ready, raise temp on the soup to a light boil and add noodles. Once noodles are tender, then the sou is ready to eat!!!
Serve with fresh italian bread :-)
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