Black Bean Burritos

I'm kind of embarrassed putting this up because it is so easy and totally made up, but my family loves it. Also, this is just the plain, simple, easy version (which is delicious all on it's own) but you can add anything that you love in a burrito.

1 lb. chicken

olive oil

1 can of black beans

2 14.5 cans of red enchilada sauce

taco seasoning

rice

shredded cheese

Mission whole wheat carb balance tortilla shells

Cube and fry chicken in oil until opaque then add black beans and enchilada sauce. Add taco seasoning to taste. Bring to a boil then turn down heat and let simmer until flavors are blended. Meanwhile, cook your rice and warm the tortilla shells. Then just put the chicken mixture and rice in the shells and roll them up and top with cheese and more chicken mixture. Super easy but so good!

Honey Lime Enchiladas

1.5 lbs pork or chicken, cooked and shredded

Sauce:

1/3 c honey

1/4 c lime juice

1 Tb chili powder

1/2 tsp garlic powder

2 (10 oz) cans green enchilada sauce

equal parts mixed together of:

mozzarella cheese, shredded

cheddar cheese, shredded

flour tortillas

Mix together sauce ingredients then add to shredded pork or chicken. Let the sauce soak into the meat for about 30 minutes.

Lightly spray 2 pans with non-stick baking spray. (I usually use one 9x13 and one 9x9 but it may vary with how thick you stuff your enchiladas) Pour green enchilada sauce into pans to coat the entire bottom. Fill tortillas with shredded meat and desired amount of cheese. Roll and place in dish.

Pour remainder of sauce over enchiladas and sprinkle more cheese on top - don't be stingy! (I sometimes use more like 1 1/2 cans- you can freeze left over enchilada sauce in a baggy.) Bake uncovered at 350 degrees for 30 minutes. Then turn on broiler and place enchiladas nearer the top of oven. Let it broil until cheese is slightly brown and crispy.

Holy Moly, these were good! You've got to try them! Mmmm, mmmm! These are from Sisters Cafe.

Sun Dried Tomatoe  & Basil Pizza

Ingredients

1 12-inch prepared pizza crust, purchased or homeade

4 garlic cloves, chopped or minced

1/2 cup fat-free ricotta cheese or 1/2 c. Mozzerella & 1/4 C parmesean grated

1/2 cup sun-dried tomatoes

2 teaspoons dried basil

1 teaspoon thyme

Tomatoe & basil sauce just a little to add texture to the crust.

Directions

Preheat the oven to 425 F. Lightly coat a 12-inch round baking pan with cooking spray.

Roll out dough and press into the baking pan. Add a thin layer of sauce.Arrange garlic, cheese and tomatoes on top of the pizza crust. Sprinkle basil and thyme evenly over pizza.

Bake on the lowest rack of the oven until the pizza crust turns brown and the toppings are hot, about 20 minutes.

Cut the pizza into 8 even slices and serve. This is so yummy. We like to make mini pizzas for the little kids with just the tomatoe & basil sauce with the mozzerella.

Chicken Poppyseed Salad

Salad:

Spinach leaves

Romaine leaves

Grilled chicken, sliced (Best if marinated in Lemon Grilled Chicken Marinade*, but if you don't have time then grill with lots of lemon pepper seasoning)

Red onion, sliced thinly

Crispy bacon, crumbled

Shredded mozzarella cheese

Toasted almonds (or you can sugar the almonds. Put sliced almonds in a pan with lots of granulated sugar (about equal amounts). Cook on medium heat until sugar melts, coating the almonds as they brown.)

*Lemon Grilled Chicken:

Juice of one lemon (~3 Tb lemon juice)

3 Tb oil

1 tsp minced garlic (~2 large cloves)

1 tsp salt

1/4 tsp pepper

1/2 tsp oregano

1 lb chicken breasts

Marinate the chicken overnight. For salad, dice the raw chicken and marinate it that way so there is more surface area to marinate. You can get away with marinating for a shorter amount of time this way. Grilling is best, but cooking in a skillet is great, too.

The best part... The Dressing**:

1 1/3 cup sugar

2 tsp salt

2 tsp dry mustard

2/3 cup red wine vinegar

3 Tb Maui or Vidalia onion, chopped

2 cups canola oil

3 Tb poppy seeds

Mix the first 5 ingredients in a blender, then slowly add the oil, blending until thick. Stir in poppy seeds. Toss all ingredients together with generous amount of dressing before serving.

**This makes a lot of dressing! If you need a really big salad for a party then start with a large bunch of spinach, large head of romaine, 4 chicken breasts, 1 lb bacon, etc. I rarely make a salad that big so that is why there are no "amounts". So have fun with it - you're going to love it!

OK, I know we are starting off by just posting entrees but I think this actually could be. You be the judge! And let me just tell you this is amazing!!! You will never want another salad again..... seriously! Also, I ironically got this off of another sisters blog which you need to check out. It's at sisterscafe.blogspot.com.

Southwest Chicken Soup

2 T. olive oil

8 oz. chicken breast, skinless/boneless (cubed)

1/4c. finely diced onions

2 cloves garlic, minced

1 t. ground cumin

1/2 t. salt

1/2 t. chili powder

1/8 t. red pepper (ground)

1- 14.5 oz. can chicken broth

1-15.5 oz. can corn undrained

1 15 oz. can black beans, rinsed and drained

1 can mexican stewed tomatoes, undrained and cut

2 T. chopped fresh cilantro

6 T. sour cream

corn chips

Heat oil in large pan over med. heat. Add chicken and cook 3 to 4 minutes, stirring frequently until opaque. Stir in onion, garlic, cumin, salt, chili powder and red pepper. Cook 1 to 2 minutes, stirring frequently until garlic and spices are fragrant. Stir in broth, undrained corn, black beans and stewed tomatoes. Increase heat to high and bring to a boil. Reduce heat, cover and simmer 15 minutes. Stir cilantro into soup and ladle into bowls. Top with chips and/or sour cream. (optional)

This recipe is actually from KT. It is delicious and so easy! I put it in our ward cookbook and it has become famous! I like to put the stewed tomatoes in the blender and puree because my kids don't like the big chunks of tomato plus it makes the broth a little more hearty. I also like to put a little shredded cheese on top! Oh so good!

Lion House Taco Salad

2 lbs. ground beef

1 c. chopped onions

1 can (30 oz.) refried beans

1 can (15 oz.) tomato sauce

1 package taco seasoning

1/8 tsp. Tabasco seasoning

salt and pepper to taste

1 head of lettuce, shredded

1 bag of corn chips

4 tomatoes, diced

1 bunch green onions, chopped

8 oz. sour cream

1 cup guacamole

Brown beef in heavy skillet. Drain off fat. Add onions and cook until tender. Add refried beans, tomato sauce, taco seasoning, Tabasco sauce, salt and pepper.

Simmer until flavors are blended. To serve: Place a bed of shredded lettuce on each plate. Circle with corn chips. Spoon on 3 or 4 tablespoons of meat mixture. Top with grated cheese, diced tomatoes, chopped green onions, and a spoonful of sour cream and guacamole (optional). Serves 12

Oh my, this is good! Hope you all love it!

Crockpot Taco Soup

1 (16oz.) can pinto beans
1 (16oz.) can white or kidney beans
1 (11oz.) can Niblet corn
1 (11oz.) can Rotel Tomatoes and Chilies
1 (28oz.) can diced green chilies
1 envelope taco seasoning mix
1 envelope hidden valley ranch dressing mix
1 lb. shredded chicken or ground beef

1. Cook meat and drain.
2. Shred if needed.
3. All all ingredients to crock pot.
4. Do not drain cans.
5. Stir.
6. Cook on high for 2 hours or low for 4 hours.
7. Garnish with sour cream, shredded cheese, chopped green onions, and/or tortilla chips.

I think all three of my sisters have claimed original ownership of this recipe. I give credit to all three. All I know is that it is super easy and super good. :)

Individual Garlic Meat Loaves

Cooking spray
1 large egg
3/4 cup ketchup, divided
3 garlic cloves, minced
1/2 tsp. salt
1/4 tsp. black pepper
1 1/2 pounds ground sirloin
1/3 cup quick-cooking oats

1. Preheat oven to 350 degrees.
2. Line the bottom of a broiler pan with foil; coat rack with cooking spray. Place egg in a large bowl, stirring well with a whisk. Add 1/2 cup ketchup and next 3 ingredients, stirring with a whisk until blended. Add beef and oats. Using hands, gently mix just until blended. Shape meat mixture evenly into 6 small laves; place loaves on the rack of prepared pan. Spread remaining 1/4 cup ketchup over loaves.
3. Bake at 350 degrees for 39 minutes.

Variation: Use barbecue sauce instead of ketchup for a more tangy taste.

I have made this a few times and it is so easy that my girls like to make it. Anything that comes in individual servings are fun for my kids to make and eat. I like it because it is yummy and only 6 points per loaf.

I serve this with mashed potatoes and steamed broccoli. Yummy comfort food!

Chicken Pot Pie

2 TBS. butter
1 med. onion, chopped
4 med. carrots, sliced into 1/4 inch coins
2 ribs of celery, sliced
2 garlic cloves, finely chopped
1/ 2 tsp. salt
1/ 2 tsp pepper
2 TBS. flour
3 TBS. heavy cream
2 cups chicken broth
4 cups shredded cooked chicken (I used a Rottiserie chicken)
1 cup frozen peas
1 1/2 TBS. chopped fresh dill
1 ( 9 inch) store -bought pie crust pillsbury
1 egg beaten

1. Preheat oven to 400. Heat butter in 12-inch cast-iron skillet over medium heat. Add onion, carrots, celery, and garlic and cook until carrots begin to soften, about 6 minutes. Season with salt and pepper.
2. Reduce heat to medium-low and stir in flour. Cook 1 minute. Stir in heavy cream and broth, using a whisk, until combined. Stir in chicken, peas, and dill and bring to a boil. Remove from heat.
3. Gently roll out store-bought pie crust until it reaches 12 inches in diameter. Place dough atop chicken mixture and brush with egg; cut vents in pastry. Transfer skillet to oven; bake until crust is browned and flaky, about 35 minutes. Delicious!!!!

Italian Roast Beef (Crock Pot)

4-5 lb. beef roast
1 pkg. dry Italian seasoning
2 pkgs au jus
2 cups water

Place roast in crock pot. Mix Italian seasoning, au jus and water. Pour over roast. Cook on low 8-10 hours.

Optional: Add chopped onion, small bag of baby carrots, 5-6 peeled, chopped potatoes.

I have done a roast half this size with half the au jus. Also I've cooked it on high for 4-5 hours. I love how you can get away with that when using the crock pot.

Super Filling Fajitas

These are good for all of you who are trying to lose weight. They have lots of fiber and you can eat a lot of food! I usually make a double batch and eat the leftovers for the rest of the week. If your kids don't like the peppers or onion, just cut them big, so that it is easier to pick out the chicken. Put a little cheese on top, and the kids are happy.

Buy a packet of McCormick's Fajita Seasoning Mix and follow the directions.

Ingredients required:

1 lb.Chicken

Olive Oil

1 onion

1 green pepper

8 flour tortillas (get the whole wheat or carb friendly)

I also add the following when it is time to add the water and seasoning:

1 can red kidney beans (rinsed and drained)

1 can corn (drained)

1 can black beans (rinsed and drained)

Put in warm tortillas and add Salsa or Pico (recipe below) and low fat sour cream on top. YUM!

PICO

8 roma tomatoes- chopped- get rid of watery seeds

1 white onion- finely chopped

3 or 4 limes - use the juice to taste

1/2 bunch of cilantro - de-stemmed and chopped, to taste

Salt-to taste

Cut the tomatoes first and then add as much onion as you can handle. Then add cilantro, salt and lime juice to taste. It is some good stuff!

Little Sodor Island Patties

Ingredients

1 pound of lean ground beef

1/4 yellow onion (food processor)

1/4 C carrot (food processer)

Salt  & Pepper

1/4 C. Stove stop stuffing

2 eggs

Salt & Pepper

Olive Oil

Toppings for sandwiches

 Tomatoes ( how do you REALLY sp tomatos?) Ask Dan Quail

Lettuce leaves

Ripe Avacado

A little bit of REAL grated parmesean (beleive me nothing else compares)

To make:

Mix all ingredients together to make mini patties & fry them on the stove top

You may add toasted buns and anything else you like on your hamburgers such as lettuce, tomatoes, & a little mashed up avacodo. Sprinkle with salt & pepper and YUM- dinner is SERVED:)

At our house we call them little Sodor Island patties so our boy will eat them. He eats them with a little smidge of ketchup.

Let's get going!

Hi everyone! We have been talking about this blog for awhile, and it is finally time to get it done!!

Assignment for each hen of the house:

Find one tried and tested recipe that your family has loved and post it on this blog.

We will then have enough recipes for two weeks, assuming there are leftovers and a night out. (sorry Kristin, I bet there aren't usually leftovers at your house)