Slow Cooker Fiesta Ranch Chicken

http://www.chef-in-training.com/2015/05/slow-cooker-fiesta-ranch-chicken/

SLOW COOKER FIESTA RANCH CHICKEN

 

This chicken is SO delicious and is completely universal for however you want to use it! It is packed with flavor and goes perfectly in any type of Mexican meal!

INGREDIENTs

• 4 large chicken breasts
• 1 package ranch mix
• 1 package taco mix
• 2 cups chicken broth

INSTRUCTIONS

1. Spray slow cooker with cooking spray and place chicken on the bottom.
2. Add ranch mix, taco mix, and chicken broth.
3. Cover and cook on LOW for 4 to 6 hours or until chicken is cooked through.
4. Shred chicken with a fork and serve over brown rice or in a taco.

Crisp Bean Burritos (Taco Time Copycat Recipe)

http://www.letsdishrecipes.com/2014/02/crisp-bean-burritos-taco-time-copycat-recipe.html

Ingredients

1. 6 (8-inch) flour tortillas
2. 1 (16 oz.) can refried beans
3. 1 teaspoon taco seasoning
4. 1 cup shredded cheddar cheese
5. 1 cup vegetable or canola oil, for frying
6. Salsa, for dipping

Instructions

1. In a medium bowl, mix together refried beans and taco seasoning.
2. Spread about 1/3 cup of the refried bean mixture down the center of each tortilla.
3. Sprinkle with 2-3 tablespoons of cheese.
4. Roll tortillas up tightly, keeping ends open.
5. Heat oil in a large skillet over medium heat.
6. Carefully lay 2-3 burritos in the skillet, seam side down, and cook for 30-60 seconds, or until golden brown. Carefully turn the burritos and cook the other side until golden. Remove from oil and lay on a paper towel lined plate or baking pan.
7. Repeat the frying process until all the burritos are cooked.
8. Serve with salsa for dipping.

Quick and Easy Veggie Chili

http://greatist.com/eat/recipes/quick-and-easy-veggie-chili

Serves 4 to 6

What You'll Need:

• 3 tablespoons olive oil
• 1 medium onion, diced
• 2 red bell peppers, cored and diced
• 4 cloves garlic
• 1 1/2 teaspoons cumin
• 1/4 teaspoon cayenne pepper
• 1 tablespoon chili powder
• 1 15 oz. can kidney beans, drained & rinsed
• 1 15 oz. can black beans, drained & rinsed
• 3 15 oz. cans diced tomatoes
• 1 cup frozen corn
• Salt Fresh ground pepper
• Optional Garnishes: Low-fat sour cream, Greek yogurt, shredded cheddar cheese, sliced scallions, fresh cilantro
• *Note: If you don't have (or want to buy) the cayenne, chili powder, and cumin, you can use a low-sodium taco or chili seasoning packet instead!

What to Do:

1. In a Dutch oven or large stock pot, heat oil over medium heat. Add onions, peppers, garlic, cumin, cayenne, and chili powder, and season with salt and pepper. Stir together and cook until soft, 3-4 minutes.
2. Mix in beans, diced tomatoes, and corn.
3. Bring the mixture to a boil, then lower the heat and simmer for 30 minutes, stirring occasionally. Taste, and season with additional salt and pepper, if necessary.
4. Top with your favorite garnish and serve immediately. (If not eaten immediately, the chili will keep for about a week in a covered container in the refrigerator, or a couple months in the freezer.)

24 ways to use shredded chicken - website link

http://www.tasteandtellblog.com/24-ways-to-use-shredded-chicken/

Shells and Cheese Taco Casserole

http://www.food.com/recipe/shells-n-cheese-taco-casserole-136048

INGREDIENTS

SERVINGS 6-8UNITS US

• 1 1⁄3lbs ground beef
• salt, to taste
• pepper, to taste
• garlic powder, to taste
• chili powder
• cumin
• 1⁄2onion, chopped
• 1(1 1/4 ounce) packet taco seasoning mix
• 1⁄3cup picante sauce
• 2⁄3cup water
• 1(14 1/2 ounce) candel montestewed tomatoes, undrained
• 1(12 ounce) boxvelveeta macaroni shells and cheese
• 3cups shredded cheddar cheeseor 3 cups sargento four-cheese Mexican blend cheese
• paprika
• 1⁄2teaspoon oregano
• 3cups shredded lettuce
• additional shredded cheese
• 1cup sour cream
• black olives (chopped or sliced)
• chopped tomato
• jalapeno, rings

DIRECTIONS

1. In deep frying pan, cook beef (lightly seasoned with salt, pepper, garlic powder, chili powder and cumin), and onion til done. Drain grease.
2. Stir in taco seasoning, picante sauce, water and stewed tomatoes. Break up tomatoes.
3. Simmer at least 10 minutes til water has evaporated and sauce is thickened. Meanwhile, in saucepan; make shells and cheese according to package directions, using lowest time alotted for cooking of shells.
4. Fold shells and cheese mixture into beef mixture.
5. Pour into greased casserole dish.
6. I used a 1 ½ quart glass baking dish just slightly smaller than my 13x9 one.
7. Top evenly with shredded cheese.
8. Sprinkle cheese with paprika. Sprinkle lightly with oregano using about 1/2 teaspoons.
9. Bake in 350º oven, uncovered for 20 minutes, or til hot .
10. Top each serving with shredded lettuce, more shredded cheese, sour cream, and sprinkle with black olives, chopped tomato and jalapeno rings if desired.

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SPAGHETTI CARBONARA

http://www.gimmesomeoven.com/spaghetti-carbonara/#_a5y_p=2052284

YIELD: 6-8 CUPS

SPAGHETTI CARBONARA

One of my all-time favorite recipes - Spaghetti Carbonara! Everyone loves the classic eggs and bacon pasta, ready to go in less than 30 minutes!

PREP: 5 MINS COOK: 20 MINS TOTAL: 25 MINS

INGREDIENTS:

• 1 lb. spaghetti
• 1/2 large onion, diced (about 1 cup)
• 1/2 lb. bacon (regular or turkey bacon), diced
• 5 eggs
• 1/4 cup milk
• 1/4 cup parmesan (or more)
• 1 tsp. freshly ground black pepper
• olive oil

DIRECTIONS:

Bring a big pot of salted water to a boil on the stove. (Use about 2 Tbsp. salt - this is the secret to flavorful Italian pasta!)

While waiting for the water to boil, heat 1 Tbsp. of oil in a large skillet over medium-heat. Add the turkey bacon and cook until it is nearly crispy, stirring every few minutes. (If using real bacon, you will not need to add oil initially, and you may actually need to drain some grease before the next step.) Then add the diced onion to the skillet, and continue cooking until the bacon is crispy and the onion is translucent.

In a separate small bowl, whisk together eggs, milk, parmesan and black pepper until well-blended. Set aside.

Once the pasta water is ready, add the spaghetti and cook according to package instructions until it is al dente. (Usually about 9-11 minutes.)

When the pasta is ready, carefully and quickly drain out the pasta water, and return the pasta to the hot pot immediately. Then while stirring the pasta with one hand, use the other to pour the egg mixture into the pasta and continue to toss until the egg mixture is cooked into the pasta. (You may see a few tiny clumps, but in general, the eggs will just coat the individual pieces almost like a sauce.) Then add in the bacon and eggs mixture and toss until mixed.

Feel free to garnish with extra parmesan and/or chopped fresh parsley. Serve immediately.

Recipe from my friend, Joni.

DIFFICULTY: EASY INGREDIENTS: BACON, EGGS, MILK, ONION, PARMESAN, SPAGHETTI

BLACK BEAN AND AVOCADO BREAKFAST BURRITOS

http://www.gimmesomeoven.com/black-bean-and-avocado-breakfast-burritos/

YIELD: 2 BREAKFAST BURRITOS

BLACK BEAN AND AVOCADO BREAKFAST BURRITOS

A quick and easy high-protein breakfast.

PREP: 15 MINS TOTAL: 15 MINS

INGREDIENTS:

BREAKFAST BURRITO INGREDIENTS:

• 2 small tortillas
• 4 eggs, scrambled
• 1 avocado, diced or sliced
• 1/4 cup shredded cheddar cheese
• seasoned black beans (recipe below)
• (optional) salsa

BLACK BEANS INGREDIENTS:

• 2 tsp. olive oil
• 1/4 cup chopped red onion
• 1/4 cup diced red bell pepper (optional)
• 1 clove garlic, minced
• 1 (15 oz.) can black beans
• 1/2 tsp. chili powder
• 1/2 tsp. oregano
• 1/4 tsp. cumin
• 1/4 cup chopped fresh cilantro
• juice of half a lime
• salt and pepper

DIRECTIONS:

TO MAKE THE BREAKFAST BURRITOS:

Lay the tortillas flat on a serving dish. Layer scrambled eggs, cheese, avocado and black beans down the center of the tortillas, then roll to close. Serve warm.

TO MAKE THE BLACK BEANS:

Heat oil in a saucepan over medium-high heat. Add the onion and bell pepper and saute for 5 minutes until the onion is soft and translucent. Add garlic and cook for an additional minute. Then add the black beans, chili powder, oregano, and cumin, and stir to combine. Bring to a simmer, then reduce heat to medium-low and let cook for an additional 5 minutes. Remove from heat and stir in fresh cilantro and lime juice, then season with a generous pinch (or two) of salt and pepper.

DIFFICULTY: EASY INGREDIENTS: AVOCADO, BLACK BEANS, CHEDDAR CHEESE, CHILI POWDER, CILANTRO,CUMIN, EGGS, LIME JUICE, OREGANO, RED BELL PEPPER, RED ONION, SALSA, TORTILLAS