Foil-Pack Taco Chicken

4 small boneless skinless chicken breast halves (1 lb.)
4 tsp. Taco Seasoning Mix
1/2 lb.red potatoes, thinly sliced (about 2 cups)
3/4 cup Mexican Style 2% Milk Finely Shredded Four Cheese
1/2 cup Thick 'N Chunky Salsa
1/4 cup Reduced Fat or Light Sour Cream

HEAT oven to 400°F.

SPRINKLE chicken with seasoning mix. Place 1/2 cup potatoes on center of each of 4 large sheets of heavy-duty foil; top with chicken, cheese and salsa.

BRING up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place in 15x10x1-inch pan. (Or over a fire)

BAKE 30 to 35 min. or until chicken is done (165°F). Cool 5 min. Cut slits in foil to release steam before opening. Top with sour cream.

(Christina and Stephanie Supper Club - recipe found here.)

Navajo Fry Bread

We like to make our own Navajo Tacos. Yum! and finally found an AWESOME recipe for the fry bread. This one has a lot of flavor and just tastes yummy.

The recipe is found here: http://whatscookingamerica.net/History/NavajoFryBread.htm

She also includes an interesting history about it, so check it out! :)

Here's the recipe:

Navajo Fry Bread Recipe - Indian Fry Bread Recipe
by Cynthia Detterick-Pineda

Fry bread is wonderfully lumpy (puffed here and there). It can be served as a dessert or used as a main dish bread. Our family will often take them and stuff them, much like one might use bread or tortilla to dip into their food. 

Recipe Type: Quick Bread, Native American
Yields: makes 4
Prep time: 15 min
Cook time: 8 min
 

Ingredients:

1 cup unbleached flour
1/4 teaspoon salt
1 teaspoon powdered milk
1 teaspoon baking powder
1/2 cup water
Vegetable oil for frying
 

Preparation:

Sift together the flour, salt, powdered milk, and baking powder into a large bowl. Pour the water over the flour mixture all at once and stir the dough with a fork until it starts to form one big clump. 

Flour your hands. Using your hands, begin to mix the dough, trying to get all the flour into the mixture to form a ball. NOTE: You want to mix this well, but you do NOT want to knead it. Kneading it will make for a heavy Fry Bread when cooked. The inside of the dough ball should still be sticky after it is formed, while the outside will be well floured.

Cut the dough into four (4) pieces. Using your floured hands, shape, stretch, pat, and form a disk of about 5 to 7 inches in diameter.  NOTE: Don’t worry about it being round. As Grandma Felipa would say “it doesn’t roll into your mouth.” 

Heat the vegetable oil to about 350 degrees F. NOTE: You can check by either dropping a small piece of dough in the hot oil and seeing if it begins to fry, or by dipping the end of a wooden spoon in and seeing if that bubbles. Your oil should be about 1-inch deep in a large cast-iron skillet or other large fryer. 

Take the formed dough and gently place it into the oil, being careful not to splatter the hot oil. Press down on the dough as it fries so the top is submersed into the hot oil. Fry until brown, and then flip to fry the other side. Each side will take about 3 to 4 minutes. 

Indian Fry Bread can be kept warm in a 200 degree F. oven for up to 1 hour. They refrigerate well and can be reheated in a 350 degree F. oven for 10 to 15 minutes before serving.

Indian Taco Recipe:

Indian fry bread is the foundation of a popular dish called Indian Tacos. Originally known as Navajo Tacos, they have been adopted by other tribes. The Navajo taco was voted the State Dish of Arizona in a 1995 poll conducted by the Arizona Republic newspaper.

Indian tacos are the universal modern powwow food (see below). They are also popular attractions at many fairs, festivals, and outdoor summer shows held in the southwest. People will line up to wait their turn to buy some freshly made tacos.

Indian tacos are a combination of beans or ground beef, chopped lettuce, sliced tomato, shredded Cheddar cheese, and optional green chile atop plate-sized rounds of crispy Navajo or Indian fry bread. No plates or silverware are need, as you just fill the fry bread with your desired filling, roll it up, and eat.

Indian Taco Recipe - How To Make Indian Tacos

1 pound lean ground meat (beef, lamb, venison or pork)
1 cup diced onion
4 cooked Navajo Fry Breads (see recipe on right)
1 head iceberg lettuce, shredded
3 tomatoes, diced
2 cups shredded sharp Cheddar cheese
1 (3-ounce) can diced green chiles, drained
Sour cream (optional)
In a large frying pan over medium-high heat, brown ground meat and onions until cooked; remove from heat.
Place Fry Bread, cupped side up, on separate plates. Layer ground meat, lettuce, tomatoes, Cheddar cheese, and green chiles onto top of each Fry Brad. top with sour cream, if desired, and either roll up or serve open-faced with a fork.
Makes 4 servings.









There are some cool photos of and Indian pow wow on the site too: http://whatscookingamerica.net/History/NavajoFryBread.htm
 

Sweet Cafe Rio Pork

Sooo good - from Jamie Cooks it Up! Serve with Cilantro Lime Rice and Cilantro Lime Dressing. You won't be disappointed!

Time: 5-8 hours slow cooking
Yield: 8 servings

1 3 lb pork loin roast (be sure the roast is completely thawed)
1 16 oz jar salsa (2 C salsa)
1 can green chilies
½ C brown sugar
1 can black beans, undrained

Tortillas
Cheese
Lettuce
Tomato
Onions
Guacamole
Sour Cream
Cilantro Lime Rice
Cilantro Lime Dressing

1. In the bottom of a large crock pot mix salsa, green chilies, brown sugar, and black beans.
2. Add the pork roast and cook on high for 4 hours or on low for 7 hours.
3. Take the meat out of the Crockpot and shred it up with a fork.
4. Return meat to the Crockpot and cook 1 more hour.
5. Serve on tortillas with your choice of toppings.

Slow-Cooker Lasagna - from Kraft

This is what's on the menu for today! :) Hopefully it's good! (I'll update this and let you know) Don't miss out on the Kraft Kitchen Tips at the end... especially the 2nd one, they make me laugh!

UPDATE: This is a super delicious recipe! It's quick and easy to put together, and the flavor is really good. It's not bland at all, and is a good mix of meat and cheese and pasta. It was a big hit with us tonight. For our little family of four, we ate about half of it and put the rest in the freezer for another day. I was really impressed with this recipe! :)

 

 

Slow-Cooker Lasagna

avg rating

   (274)

total time

4 hr 15 min

prep

15 min

servings

8 servings

what you need

1 lb. ground beef 

1 jar  (24 oz.) spaghetti sauce

1 cup water

1 container  (15 oz.) POLLY-O Original Ricotta Cheese

1 pkg. (7 oz.) KRAFT 2% Milk Shredded Mozzarella Cheese, divided

1/4 cup  KRAFT Grated Parmesan Cheese, divided

1 egg

2 Tbsp.  chopped fresh parsley

6 lasagna noodles, uncooked

make it

BROWN meat in large skillet; drain. Stir in spaghetti sauce and water. Mix ricotta, 1-1/2 cups mozzarella, 2 Tbsp. Parmesan, egg and parsley.

SPOON 1 cup meat sauce into slow cooker; top with layers of half each of the noodles, broken to fit; and cheese mixture. Cover with 2 cups meat sauce. Top with remaining noodles, broken to fit; cheese mixture and meat sauce. Cover with lid.

COOK on LOW 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until melted.

* Made with quality cheeses crafted in the USA. Ziploc® Brand is a registered trademark of S.C. Johnson and Son, Inc. All rights reserved.

kraft kitchens tips

HEALTHY LIVING

Save 4g of fat per serving by preparing with lean ground beef, POLLY-O Skim Ricotta Cheese and KRAFT Reduced Fat Parmesan Style Grated Topping.

STORING LEFTOVERS

Leftovers will be just as tasty tomorrow if you store them in Ziploc® Brand Slider Bags with the Smart Zip™ Seal.

NOTE

Recipe was successfully tested in 4-, 5- and 6-qt. slow cookers. For best results, do not cook on the HIGH heat setting.

Fiesta Chicken Enchiladas Made Over - from Kraft

We tried this recipe tonight and it was DELICIOUS! Maybe my favorite enchilada recipe I've tried. It's pretty simple, but the flavor is really nice, and it's pretty easy to make.

Fiesta Chicken Enchiladas Made Over

avg rating

   (3)

total time

45 min

prep

25 min

servings

4 servings

what you need

1 lb. boneless skinless chicken breasts, cut into bite-size pieces

1 large  green pepper, chopped

1 large red pepper, chopped

1 Tbsp.  chili powder

3/4 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa, divided

2 oz.  (1/4 of 8-oz. pkg) PHILADELPHIA Neufchatel Cheese, cubed

3/4 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese, divided

8   whole wheat tortillas (6 inch)

make it

HEAT oven to 375ºF.

HEAT large skillet sprayed with cooking spray on medium heat. Add chicken, peppers and chili powder; cook and stir 8 min. or until chicken is done. Stir in 1/4 cup salsa and Neufchatel; cook and stir 3 to 5 min. or until Neufchatel is melted and mixture is well blended. Stir in 1/4 cup shredded cheese.

SPOON heaping 1/3 cup mixture down center of each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray; top with remaining salsa and shredded cheese. Cover.

BAKE 20 min. or until heated through.

TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.

kraft kitchens tips

MAKEOVER - HOW WE DID IT

Here's a better-for-you alternative that will save you 110 calories and 11 grams of fat, including 8 grams of saturated, fat per serving when compared with the traditional recipe. We did it by preparing it with PHILADELPHIA Neufchatel Cheese and KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese and decreased the amounts used for both.

SPECIAL EXTRA

Garnish each serving with 1 Tbsp. chopped fresh cilantro.

VARIATION

Prepare using corn tortillas. To prevent cracking, warm tortillas as directed on package before filling and baking as directed.

Find the recipe on the Kraft website here: http://www.kraftrecipes.com/recipes/fiesta-chicken-enchiladas-made-121571.aspx

Wild Chicken and Rice Casserole

5 Cups of cooked chicken, diced (I only used about 3 cups, and chopped in food processor because we like it smooth)
2 Cans Cream of Mushroom soup
1/2 Cup of diced Celery
1/2 Cup diced Onion
3 Cups grated Cheddar Cheese
1 Cup grated Cheddar Cheese
16 oz. Sour Cream
1 Cup Milk
2 Cans of Water Chestnuts (I didn't use these)
2 6 oz. box of Uncle Ben's Long Grain Rice, already cooked.

Saute onion, celery and water chestnuts for 10 minutes. Then mix all ingredients together except for the 1 cup of cheese. Pour into a greased casserole dish. Cook at 350 degrees for 30 minutes then sprinkle the remaining 1 cup of cheese on top and cook 5 more minutes. (from my friend Angel)

Brisket in a Bag

We had this last night and it was delish.

3 T all-purpose flour, divided
1 oven roasting bag (17 1/2 by 16 in)
1 fresh beef brisket (2 lbs), trimmed
1 can (16 oz) whole-berry cranberry sauce
1 can condensed cream of mushroom soup, undiluted
1 can (8 oz) tomato sauce
1 envelope dry onion soup mix

Place 1 T flour in the roasting bag, shake to coat. Place bag in an ungreased 9x13 baking pan and place brisket in bag.

Combine cranberry sauce, soup, tomato sauce, soup mix and remaining flour. Pour over beef. Seal bag with tie that comes with bag and cut slits according to package directions.

Bake at 325 for 1 1/2 to 3 hours or until meat is tender (they cooked at 250 for about 5 hours). Let stand 5 minutes. Carefully remove brisket from bag. Pour gravy into a serving bowl. Thinly slice meat across the grain. Was served with mashed potatoes - topping both the meat and potatoes with the gravy. Shredded brisket would also be yummy on a hamburger bun.

Chicken-Prosciutto Bundles

Prep Time: 15 mins
Cook Time: 15 mins
Ready in: 30 mins

Ingredients
4 chicken breasts
8 leaves fresh basil
4 slices mozzarella cheese, 1/4 inch thick
1/4 tsp salt
1/4 tsp pepper
8 slices prosciutto
1 T olive oil

Directions
Preheat oven to 375 degrees. Place chicken on cutting board. Holding sharp knife horizontal to board, cut a 3-inch deep pocket lengthwise int eh thick side of each breast.

Place 2 basil leaves on each slice of mozzarella, then sprinkle with salt and pepper. Stuff each breast pocket with a cheese bundle. Wrap 2 slices prosciutto around each breast, anchoring with toothpicks.

Heat oil in large oven-proof nonstick skillet over medium-high. Add chicken and cook about 3 minutes on each side or until browned. Transfer chicken in skillet to oven; bake 12 mins or until done (internal temp 170 deg).

Serving suggestion: serve with pasta primavera and freshly grated Parmesan cheese.

Carol's Sloppy Joe's

The best sloppy joe mix! The original recipe that I got was for 40-50 people, so modify accordingly. The numbers in parenthesis are the amounts I use when making a smaller batch - even though they aren't exactly the same proportions. If not making it for a big group it freezes really well (freeze portion sizes separately, then it's easy to just pull one out), and is also a delicious topping on baked potatoes.

10 lb hamburger (2lb)
2 onions (1 small)
2 green pepper (1 small)
6 C catsup (1C)
6 tomato paste (1)
2-3 T Worcestershire Sauce (3/4 T)
1-2 t sage (1/2 t)
2 t oregano (1/2 t)
2-4 BBQ mix packets (I just use BBQ sauce)
Au Jus
5 T brown sugar (1 T)

Cook hamburger with onions and green peppers. Mix in remaining ingredients, heat through, and serve.

Better than Restaurant Enchiladas

I think this is the recipe that was made for us when Jackson was born. They were the best chicken enchiladas we've ever had! I've been trying to get the recipe for a while, and saw it on the on submission page for ward cookbook that will be made soon, so I swiped it! :) haha. It's way good though! BETTER THAN RESTAURANT ENCHILADAS

Angie Reeves

2 cans cream of chicken soup 1 small can diced green chilies 1 can Rotel 1 cup milk 3 cans enchilada sauce 10-12 flour tortillas 4 lbs chicken, cooked and cubed or shredded 1 lb or more shredded cheese

Heat soup, chilies, Rotel, and milk together. Spread spoonful of soup mix and spoonful of enchilada sauce down center of tortilla. Roll up chicken and a bit of cheese in tortilla and place in pan. Continue until pan is full. Pour rest of enchilada sauce over tortillas and soup mix over sauce. Top with cheese. Bake at 350° for 30-35 minutes.

Note: You can top cheese with chopped onions and bake if you like.

Meatball Subs

(from Suzy)

36 meatballs (can cut them in half)
2 C mozzarella cheese
1/2 yellow onion, chopped
1 Tbs minced garlic
1 jar marinara sauce
6 sub rolls
butter or margarine

Put meatballs, onion, garlic and marinara sauce in crock pot for 6 hours on low or until sauce is bubbly. Cut rolls in half and spread with butter and sprinkle with 1/2 of the cheese and broil until golden brown. Add meat mixture (6 whole meatballs per sub) and top with remaining cheese.

Baked Orange Chicken

(from Suzy)

4-6 chicken breasts
1/4 C butter
orange sauce (recipe below)
1 Tbs cold water
1 tsp cornstarch
cooked rice

orange sauce:
1/4 C honey
1/4 C orange juice concentrate
2 Tbs lemon juice
1 Tbs mustard
1 tsp salt
1 tsp curry powder

Preheat oven to 375. Melt butter in 9 x 13 baking dish, then add chicken. Combine orange sauce ingredients and mix well, and pour over the chicken. Bake 30 mins, then turn breasts and bake 30 mins more.

Remove chicken and put sauce in saucepan. Mix 1 water and cornstarch and add to sauce. Bring to boil for 1-2 minutes to thicken. Serve over rice and chicken. A little sauce goes a long way so drench lightly!

Pizza Pasta Dinner

(from Suzy)

2 C uncooked spiral pasta
1/2 lb ground beef
1/2 lb Italian sausage
1 small green pepper, diced
1 small onion, chopped
1 C sliced pepperoni, cut in half
14 1/2 oz can diced tomatoes, undrained
14 oz jar spaghetti sauce
4 1/2 oz jar sliced mushrooms
4 1/2 oz can sliced olives
1 C shredded mozzerella cheese

Cook pasta according to package directions. In a skillet cook beef, sausage, green pepper and onion. Drain meat. Add pepperoni, tomatoes, spaghetti sauce, mushrooms and olives. Cook and stir for 5 minutes. Add pasta and heat through. Sprinkle with cheese before serving.

Mama's Chili

(from Suzy)

2 Tbs olive oil
1 lg onion (Vidalia if available), diced
4 cloves garlic, crushed
1 1/2 to 2 lbs ground beef or turkey
28 oz can crushed tomatoes
3 Tbs chili powder
1/2 tsp curry
1/3 C honey
1 can corn
1 can pink or kidney beans
1 can black or white beans
1 can diced mild green chilies
3 beef or chicken bouillon cubes
1 - 2 Tbs flour to thicken

Heat oil in large skillet over medium-low heat. Add onion and cook 5 mins, stirring frequently. Add garlic and cook 2 mins. Add meat and cook until no pink remains. Drain. Add remaining ingredients, stirring until mixed.

Transfer mixture to crock pot, cover and cook low 8-10 hours or on high 4 - 6 hours.

Serve with corn bread, or over brown rice. Top with cheese or sour cream.

Hawaiian Chicken

(from Suzy)

6 boneless skinless chicken pieces
1 pkg dry onion soup mix
1 C pineapple apricot jam
1 C Russian salad dressing

Arrange chicken in greased baking dish. Combine remaining ingredients and pour over chicken. Bake 45 mins at 350. Serve with rice.

(This may be frozen in freezer bag prior to baking. To serve, thaw and pour into greased baking dish. Bake uncovered at 350 for 1 hour. Or it can be frozen after cooking and then heated to serve.)

Smothered Chicken

(from Suzy)

Honey Mustard Marinade
1/2 C Dijon mustard
1/2 C honey
1 1/2 tsp vegetable oil
1/2 tsp lemon juice

Chicken
4-5 boneless, skinless chicken breasts
1 Tbs vegetable oil
2 C slices mushrooms
2 Tbs butter
salt and pepper
5-10 slices bacon, cooked
2 C shredded Colby jack cheese
2 tsp finely chopped parsley

Using an electric mixer, combine marinade ingredients in small bowl. Whip mixture for about 1 minute. Place chicken in gallon-size ziplock baggie and pour about 2/3 of marinade over the chicken and marinade in the refrigerator for about 2 hours. Chill the remainder of marinade until later.

While chicken is marinading, cook bacon and saute the sliced mushrooms in 2 T butter.

Heat frying pan over medium heat with 1 Tbs of oil. Sear chicken in pan for about 4 mins per side or until golden brown.

Evenly coat the bottom of the baking dish with a portion of the set-aside marinade. Remove chicken from frying pan and place into baking dish and brush top side with marinade, then season with salt and pepper. Stack 1-2 pieces of bacon on each chicken breast. Spoon the sauteed mushrooms on the bacon evenly. Top with cheese and parsley. Serve with any remaining marinade.

Bake at 375 for 30 mins or until cooked and cheese is melted.

Salsa Chicken Tacos

(from Suzy)

4 boneless, skinless chicken breasts
24 oz jar salsa
8 oz pkg cream cheese
1 pkg tortillas

optional toppings:
lettuce
tomato
olives
etc.

Cook chicken and salsa in slow cooker on high for 3 hours. Shred chicken and add cream cheese. Cook until cream cheese is melted. Place mixture on tortillas with toppings of your choice, roll, and enjoy. Yum!!

For a low-carb choice it can be served over lettuce and black beans in a salad.

Can be frozen after cooked for later eating.

Black Bean Burritos

Just made this for dinner tonight - yummy!! I got the recipe from Allrecipes.com - but actually used this modified version. The original recipe said it made 2 big burritos, this one said 6. I'd say 3-4 large burritos. Another idea to add it is corn.

INGREDIENTS:
6 (10 inch) flour tortillas
2 tablespoons vegetable oil
1 small onion, chopped
1/2 red bell pepper, chopped
1 teaspoon minced garlic
1 (15 ounce) can black beans, rinsed and drained
1 teaspoon minced jalapeno peppers
3 ounces cream cheese
3 tablespoons chopped fresh cilantro
Quinoa or rice
Salsa
Guacamole or avocados
Mexican cheese
Sour cream

DIRECTIONS:
Heat oil in a 10-inch skillet over medium heat. Place onion, bell pepper, garlic and jalapenos in skillet, cook for 2 minutes stirring occasionally.

Pour beans into skillet, cook 3 minutes stirring.

Cut cream cheese into cubes and add to skillet with salt. Cook for 2 minutes stirring occasionally. Stir cilantro into mixture.

Wrap tortillas in a paper towel and place in the microwave. Heat for a few seconds to warm the tortillas up. Spoon mixture evenly down center of warmed tortilla and add quinoa or rice, salsa and avocado and roll tortillas up. Sprinkle cheese on the outside and melt in the microwave. Garnish with sour cream/salsa. Serve immediately.

Yummy Tater Tot Casserole

Easy!

32 oz tater tot
16 oz sour cream
1-2 C shredded Cheddar
1 can cream of mushroom
6 oz french fried onion
1 lb cooked ground beef

Preheat oven to 350. Grease a 9x13 pan and layer the tater tots on the bottom. Combine sour cream, cheese, soup and hamburger and pour over the tots. Sprinkle fried onions over the top. bake 40-60 minutes.

noodle dogs

Looking for something fun for the kids? Try some noodle dogs.

That's right - spaghetti growing out of hot dog pieces! How did we do that you ask? Here is what we started with...

Cook until the spaghetti is done and enjoy (the spaghetti in the middle of the hot dog will be slightly less tender). My kids like noodles with plain parmesan cheese so that's how we served them - but I imagine spaghetti sauce would be good, too.