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Friday, February 22, 2008

Taco Soup

Printable Recipe


1 lb. ground beef
chopped onion
chopped carrots
chopped celery
1 pkg. taco seasoning or 2 T of homemade Taco Seasoning
1 can corn, do not drain
1 can kidney beans, drained
1 can white beans, drained
1 can tomatoes
1 small can tomato sauce
2 cups water

Brown the meat, drain. Add the holy trinity of veggies: carrots, celery and onions, and saute. Add the water and taco seasoning. Mix well. Add the corn, beans, tomatoes and tomato sauce. Stir and simmer for about 30 minutes. Serve with shredded cheddar cheese and tortilla chips.

This post was shared at Carole's Chatter

Monday, February 4, 2008

Stuffed Cheese Shells

Printable Recipe

1 box jumbo shells
4 cups ricotta cheese
2 cups shredded mozzarella
3/4 cup grated parmesan cheese
2 eggs
1 T. parsley
3/4 t. oregano
1/2 t. salt
1/4 t. pepper
3 cups (about a 28 oz jar) Pasta sauce (or a double batch of homemade Marinara sauce)

Cook pasta, drain. Mix together cheeses, eggs, and spices. Pour some sauce into the bottom of a 9 x 13 pan. Fill each shell with the cheese mixture. Put the filled shells in the pan. Cover with the rest of the pasta sauce. Sprinkle with additional Parmesan and bake at 375 for about 35-40 minutes or until hot and bubbly.

Holly's Note: These freeze well too. (Thaw them and then add the sauce and bake as directed.)




Really Easy Pizza for the Kids

Printable Recipe

1 ½ c. biscuit mix
1/3 c. hot water
Italian seasoning

Mix hot water, biscuit mix and seasoning together. Beat about 20 strokes or just stick it in the mixer. Then, knead about 60 times or until smooth and no longer sticky. Roll it out on a cookie sheet (about 12 inch size). Top with spaghetti sauce, your favorite toppings and cheese. Bake at 450 for 12-16 minutes or until cheese is bubbly.

Holly’s Note:
My boys love this, especially on hurried sports nights or even for lunch. Sometimes I make it into individual ones.




Crockpot Chicken Italiano

Printable Recipe

4 chicken breast halves -- boneless skinless
1/2 cup Italian salad dressing
2 cups marinara sauce
1/3 cup chopped tomatoes
1 1/2 teaspoons dried Italian seasoning
1/2 cup shredded Mozzarella cheese

Place all ingredients except cheese into your slow cooker. Cover and cook on low for 4-6 hours. Sprinkle with cheese before serving.

Holly’s Note:
This is a delicious easy recipe that is great with baked potatoes. (Just toss the potatoes in the microwave for an even quicker meal!) I prefer using our favorite spaghetti sauce (Ragu), rather than the salad dressing, marinara sauce and tomatoes. It’s easier.




Chicken Enchilada Crockpot

Printable Recipe

3-4 good size chicken breasts, thawed and cut into pieces
1 can (10 oz) Cream of Chicken soup
1 can (10 oz) Cream of Mushroom soup
1 can (10 oz) green enchilada sauce
1 cup sour cream
1 can (4 oz) diced green chiles
1 package corn tortillas (about 12)
2 cups shredded cheddar cheese

Spray crockpot with non-stick spray. Mix the soups, enchilada sauce, sour cream and green chiles together. Tear tortillas into bite-size pieces. Layer the chicken, sauce, cheese and tortillas, repeating layers until done. Cover and cook on low for 5-6 hours or high for 2-3 hours.

Holly’s Note:
I received the original recipe from a co-worker. I modified it because I hate cutting up a whole chicken, cooking and shredding it! The recipe works just as well with thawed, uncooked chicken breasts cut into pieces. I have yet to be able to find a 10 oz can of green enchilada sauce. So, I buy the larger, 28 oz can, use half and freeze the remainder. If you have leftover cooked chicken or turkey, you can use it too.