Taco Bowls

Ingredients:
10 (6 inch) flour tortillas
1/2 lb ground beef or turkey
5/8 ounce reduced-sodium taco seasoning mix
4 ounces shredded reduced-fat monterey jack cheese
4 ounces shredded low-fat cheddar cheese

Directions:
1. Preheat oven to 350 degrees. Trim about 1/2 inch from the edge of each tortilla. Push the tortilla into nonstick muffin tin and bake for 15 minutes.
2. Meanwhile, in a nonstick pan, sauté beef/turkey over medium heat, breaking apart large chunks and stirring occasional until the meat is cooked through, about ten minutes. Add taco seasoning mix and 1/3 cup water and simmer meat about 5 minutes.
3. Fill each tortilla cup with 2 tablespoons of cooked ground meat and top with a large pinch each of shredded Monterey Jack and cheddar cheese. Bake 10-12 minutes, until cheese is melted and cups start to brown.

Notes: We made these taco bowls after seeing a recipe in Parents Magazine. I wasn't able to find the recipe again, so I've posted something I found online that looks similar and is also from Parents Magazine. The recipe we used was likely in a late 2011 or early 2012 issue. This recipe is from a 2006 issue. We used the bottom of the muffin pan to make the taco bowls, as seen in the image below, and I don't think we cut any of the tortilla off.

Source: Parents Magazine (originally), but recipe here is from Food.com with ingredients scaled to make 10 taco bowls instead of 20.

Crispy Cheddar Chicken

Ingredients

Chicken:
4 large chicken breasts
2 sleeves Ritz crackers
1/4 t salt
1/8 t pepper
1/2 C milk
3 C cheddar cheese, grated
1 t dried parsley

Sauce:
1 14 ounce can cream of chicken soup
2 T sour cream
2 T butter

Directions
1. Cut each chicken breast into 3 large chunks.
2. In a small food processor grind up the ritz crackers.
3. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine.
4. Dip each piece of chicken into the milk then the cheese and finally the cracker crumbs.
5. Spray a 9x13 pan with cooking spray and lay the chicken inside the pan.
6. Sprinkle the dried parsley over the chicken.
7. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy.
8. Into a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken. Yield: 7 servings.

Notes: We made this back in February 2012 and I remember liking it.  Check out the source for better photos.

Source: Jamie Cooks It Up

Thai Chicken Stir-Fry

Ingredients
12 ounces skinless, boneless chicken breast halves
3 tablespoons dry sherry (we used water instead)
2 tablespoons reduced-sodium soy sauce
1 tablespoon water
1 tablespoon fish sauce (optional)
1 teaspoon cornstarch
1/2 teaspoon crushed red pepper
1 tablespoon cooking oil
1 teaspoon grated fresh ginger
2 cloves garlic, minced
1 cup bias-sliced carrots
2 cups fresh pea pods, tips and strings removed, or one 6-ounce package frozen pea pods, thawed
4 green onions, bias-sliced into 1-inch pieces (1/2 cup)
1/3 cup dry roasted peanuts
Hot cooked rice

Directions
1. Cut chicken into 1-inch pieces; set aside.
2. For sauce, stir together sherry, soy sauce, water, fish sauce (if using), cornstarch, and red pepper. Set aside.
3. Pour oil into a wok or large skillet. (If necessary, add more oil during cooking.) Heat over medium-high heat. Add ginger and garlic to wok; cook and stir for 15 seconds. Add carrot; cook and stir for 2 minutes. Add pea pods and green onions; cook and stir for 2 to 3 minutes more or until vegetables are crisp-tender. Remove vegetables from wok.
4. Add chicken to hot wok. Cook and stir for 3 to 4 minutes or until chicken is no longer pink. Push chicken from center of wok. Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Return vegetables to wok. Stir in peanuts. Cook and stir for 1 to 2 minutes more or until heated through. Serve with rice. Makes 4 servings.

Notes: I enjoyed this stir fry quite a bit, but for our kids I think Thai Peanut Chicken is still the winner. There is an updated version of this recipe of the BHG website that replaces the sherry with rice wine and modifies some of the amounts and directions slightly. Compare also with Thai Peanut Noodles.

Source: Better Homes and Gardens New Cook Book 12th Edition.

Slow Cooker Chicken Adobo

Ingredients:
4 medium yellow onions, halved and thinly sliced
4 medium garlic cloves, smashed and peeled
1 (5-inch) piece fresh ginger, cut into 1-inch pieces
1 bay leaf
3 pounds bone-in, skin-on chicken thighs
3/4 cup soy sauce
1/4 cup rice vinegar
1 tablespoon granulated sugar
1/2 teaspoon freshly ground black pepper
Steamed rice, for serving

Instructions:
1. Place the onions, garlic, ginger, and bay leaf in an even layer in the slow cooker.
2. Remove and discard the skin from the chicken. Arrange the chicken in an even layer on top of the onion mixture.
3. Whisk the soy sauce, vinegar, sugar, and pepper together in a medium bowl and pour it over the chicken.
4. Cover and cook until the chicken is cooked through and falling off the bone, about 4 to 5 hours on high or low. Remove and discard the ginger pieces and bay leaf. Serve with steamed rice.

Notes: Adobo is a traditional Filipino dish, but this probably isn't the traditional way to make it. I was introduced to adobo by one of my college roommates who served a mission in (and eventually married a girl from) the Philippines. This recipe was super easy and I really liked it. The leftovers were even better. Check out the source for a better photo.

Source: CHOW

Baked Garlic Parmesan Chicken

Ingredients:

2 tablespoons olive oil
1 clove garlic, minced
1 cup dry bread crumbs
2/3 cup grated Parmesan cheese
1 teaspoon dried basil leaves
1/4 teaspoon ground black pepper
6 skinless, boneless chicken breast halves

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. In a bowl, blend the olive oil and garlic. In a separate bowl, mix the bread crumbs, Parmesan cheese, basil, and pepper. Dip each chicken breast in the oil mixture, then in the bread crumb mixture. Arrange the coated chicken breasts in the prepared baking dish, and top with any remaining bread crumb mixture.
3. Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Notes: Super easy to make and tasty, too. We've had several variations of baked breaded chicken, and I think this was as good as any of them.

Source: AllRecipes.com

Sloppy Joe Grilled Cheese

Ingredients:
2 slices sandwich bread
2 tablespoons butter
1/3 cup prepared sloppy Joe mixture (we used the Super Sloppy Joe recipe we posted earlier this year)
2 slices provolone cheese

Directions:
1. Butter one side of each slice of bread using one tablespoon for each side.
2. Add a slice of cheese to each unbuttered side and add sloppy Joe mixture. Put slices together.
3. Cook sandwich in a pan over medium heat until the cheese is melted and the bread is crispy and brown.

Notes: This is the third grilled cheese sandwich variation we've tried in the last few months. All three have been tasty, but I liked this one more than the smoked gouda/ham/apple but not as much as the white pizza. That's just my opinion, though.

Source: She Knows

Catalina-Cranberry Chicken

Ingredients

4 lb. bone-in chicken pieces (breasts and/or thighs)
1 can (16 oz.) whole berry cranberry sauce
1 bottle (8 oz.) Catalina Dressing
1 envelope onion soup mix

Directions

Heat oven to 350°F. Place chicken in 2 (13x9-inch) baking dishes. Mix remaining ingredients; pour over chicken. Bake 50 min. or until chicken is done (165°F).

Notes: We halved the recipe because 4 lbs of chicken is still a lot for us. We enjoyed the flavor and wouldn't mind having this again, although we will probably use less of the onion soup mix next time.

Source: Kraft Recipes

Italian Meatball Soup

Ingredients
1 recipe Italian Meatballs (see below)

1-2 Tbsp olive oil
1 onion, chopped
4-5 cloves garlic, minced
5 (14-ounce) container chicken broth
1 cup water
1 (28-ounce) can crushed tomatoes
1 Tbsp Italian seasoning
2 carrots, peeled and diced
1 cup small pasta noodles, uncooked
2 cups spinach, thinly sliced

Italian Meatballs

½ pound ground beef
½ pound sweet Italian sausage
2 eggs, beaten
¼ cup plain bread crumbs
2 Tbsp freshly grated Parmesan cheese
1 tsp basil

1/2 tsp parsley

¼ dehydrated onion
1 clove garlic, minced
1 tsp kosher salt

1 tsp kosher salt
½ tsp pepper

Instructions
1. Turn on the oven broiler. Line a baking sheet with aluminum foil and spray with a nonstick cooking spray. Set aside.

2. Gently combine all meatball ingredients in a medium bowl. Shape the meat mixture into small and bite-size meatballs (use a cookie scoop for less messy results). Place the meatballs on the prepared baking sheet.

3. Place the baking sheet in the oven and cook for 7 to 10 minutes, or until the meatballs are just starting to brown and can maintain their shape.
4. Heat 1-2 tablespoons olive oil in a large stockpot. Saute the onions and garlic until translucent. Add broth, water, tomatoes and seasoning, and heat until boiling. Gently add the meatballs, carrots, pasta, and spinach. Reduce heat to a simmer and cook approximately 10 minutes, or until the meatballs are cooked through and the vegetables tender, and the pasta is al dente.

Notes: Another recipe that we had over a year ago and I don't remember very well. We'll have to try it again.

Source: Our Best Bites: Mormon Moms in the Kitchen. Variation available at Kitchen Meets Girl.

Orange Chicken with Snow Peas

Ingredients
2 tsp vegetable oil
3 cloves garlic, minced
2 tsp minced ginger or bottled minced ginger
1 1/2 pounds boneless, skinless chicken breasts cut into 1-inch pieces
1/2 tsp kosher salt
1/4 tsp black pepper
2 Tbsp cornstarch
1/3 cup orange juice
1/2 cup orange marmalade
2 Tbsp soy sauce
1 1/2 Tbsp brown sugar
3 Tbsp rice wine vinegar
1/8 tsp red pepper flakes
8 oz. fresh snow peas, trimmed of the string
Hot white rice for serving
Sesame seeds, optional

Directions
1. Heat vegetable oil in a large skillet or wok set to medium heat. Add minced garlic and ginger and saute for 30 seconds. Sprinkle chicken with salt and pepper and add to pan. Stir-fry until chicken is cooked through, about 5 minutes.
2. While chicken is cooking, whisk together cornstarch and orange juice in a bowl. Whisk in marmalade, soy sauce, brown sugar, vinegar, and red pepper flakes and set aside.
3. Add snow peas to chicken and cook for about 1 minute. Add sauce to pan and increase heat if needed to bring to a simmer. Cook for about 3-4 minutes or until sauce is thickened. Serve over white rice and sprinkle with sesame seeds if desired.

Notes: We couldn't find snow peas when we made this, so we used sugar snap. I think it still turned out well.

Source: Our Best Bites: Mormon Moms in the Kitchen

Sweet and Sour Meatballs (2)

Ingredients
1 lb. extra-lean ground beef
2 Tbsp dehydrated onion
1/4 tsp pepper
1 tsp kosher salt
1 egg, beaten
1/4 cup bread crumbs

Sauce
3/4 cup packed brown sugar
3 Tbsp flour
1 1/2 cups water or pineapple juice
1/4 cup white vinegar
3 Tbsp soy sauce

Directions
1. In a medium bowl, combine meatball ingredients. Shape into 1-inch balls and place on a baking sheet lined with aluminum foil and sprayed with nonstick cooking spray. Place under the broiler in your oven for 5-7 minutes or until the meatballs begin to brown.
2. In a large saucepan, whisk together the sauce ingredients and bring to a boil. Add the meatballs and reduce heat, cover, and simmer for 20 minutes, stirring often.

Notes: Another tasty recipe from Our Best Bites. The cook book includes slow cooker instructions: After bringing sauce mixture to a boil, transfer it to a slow cooker and add the meatballs. Cook on low 3-4 hours.

Source: Our Best Bites: Mormon Moms in the Kitchen cook book

Natchitoches Meat Pie

Ingredients:
1/2 lb. lean ground beef
1/2 lb. ground pork
1/2 green pepper, chopped
1/2 red pepper, chopped
1 onion, chopped
2 stalks celery, chopped
5-6 cloves garlic, minced
2+ tsp. Tony Chachere’s Creole Seasoning (it’s the cheapest, best, and widely available)
Tabasco sauce to taste (start with about 1/4 tsp.)
1 can beef broth
Pie Crust, tripled
1 egg
1/4 c. cold water

Instructions:
In a large skillet, brown ground beef and ground pork, breaking the meat into small pieces. When it’s about halfway cooked, drain excess fat and then add green and red peppers, onion, celery, and garlic. Cook until vegetables are tender and onions are translucent. Add 2 tsp. Tony’s and 1/4 tsp. Tabasco. Add beef broth and bring the mixture to a boil over high heat. Cook for about 20 minutes or until most of the liquid has evaporated. Season with additional Tony’s and Tabasco if necessary, keeping in mind that the seasonings will mellow in the pie. You can refrigerate this mixture for 3-4 days before baking the pies.

Prepare pie crust and roll the entire ball onto a floured surface. For large (meal-sized) pies, use a bowl that’s about 6″ across the top; just invert the bowl onto the dough and trace a knife around it to cut the dough.

Place about 1/4 c. of the meat mixture onto one half of the dough circle, keeping about a 1/2″-1″ margin from the edges.

Fold the other side over and gently pinch the edges shut.

For the decorative edge, crimp the edge with a fork or use your fingers to flute the edges. You could also use a calzone or empanada mold.

Preheat oven to 400 and spray a baking sheet with non-stick cooking spray. Place prepared pies onto your baking sheet. In a small bowl, whisk together egg and cold water and brush over the pies.

Bake 25-30 minutes or until golden brown.

Allow to cool a few minutes and then eat as soon as humanly possible. Makes about 12 6″ pies or lots and lots of small (biscuit cutter) pies.

Notes: We made this from the recipe in the Our Best Bites: Mormon Moms in the Kitchen cook book, but the recipe posted here is the one I found online. We had this in February 2013, and I remember liking the flavor. Our crust turned out a bit too dry for my taste, though.

Source: Our Best Bites Cook Book. Also online here.

Maple Glazed Pork Chops

Ingredients
Pork
4 boneless pork loin chops (6 oz. each)
1/4 tsp. salt
1/4 tsp. pepper
1 egg
1/4 tsp. ground ginger
1/2 c. dry bread crumbs
3 Tbsp. butter

Sauce
1/2 c. maple syrup
1 Tbsp. Dijon mustard
2 tsp. cider vinegar
1/8 tsp. ground ginger

Directions
Sprinkle pork chops with salt and pepper. In a a shallow bowl, beat egg and ginger. Place bread crumbs in another shallow bowl. Dip chops in egg mixture, then coat with crumbs. In a large skillet, cook pork in butter over medium heat for 5-7 minutes on each side or until meat thermometer reads 160 degrees. Remove and keep warm. Add sauce ingredients to the skillet; cook and stir for 1-2 minutes or until slightly thickened. Serve with chops. Yields 4 servings.

Notes: If the date on my photo is right, we made this in March of 2012. It has been long enough that I don't really remember much about it. I'm fairly certain that I did not like it as much as the Pork Chops with Raspberry Sauce recipe that we've got on the blog, because I would remember that.

Source: Prairie 4th Ward Recipes & Remembrances Cook Book 2nd Edition

Pasta with Sweet Potato Cream Sauce and Roasted Kale

Ingredients

2 large sweet potatoes, peeled and diced
2 tablespoons olive oil
3 tablespoons butter
1/2 red onion, chopped fine
3 garlic cloves, minced
2 tablespoons all-purpose flour
1 1/2 cups low-fat or skim milk
1/2 cup freshly grated Parmesan cheese + 3 tablespoons
1 pound whole-wheat spaghetti noodles
1 head of kale, cleaned and chopped
2 tablespoons toasted sesame oil
1 teaspoon kosher salt
1 teaspoon pepper

Directions
Preheat oven to 450 degrees. Spread diced sweet potatoes onto a baking sheet and drizzle with some olive oil and season with salt and pepper. Mix together with clean hands to make sure they're all evenly coated. Roast in oven for 15 minutes until completely tender.

Meanwhile, mix together kale, sesame oil, 3 tablespoons of Parmesan cheese, salt and pepper in a large bowl. Massage together with hands for a minute or two. Spread onto a baking sheet. When potatoes have finished roasting, reduce oven heat to 350 degrees and bake in oven for 18 minutes (stirring a couple of times) until crispy. Set aside for serving.

Bring a pot of water to boil and cook pasta as directed on the package.

Move cooked potatoes to a food processor (or blender) and puree. Pour milk in a little at a time while pureeing until a smooth texture. Set aside.

Heat olive oil and butter in a large skillet or pot over medium heat. Stir in chopped onion and garlic and saute for about 5 minutes until softened. Add flour and stir to make a roux, whisking constantly. Add sweet potato/milk mixture, whisking to combine. Let mixture thicken and get warm through. Add more milk as necessary and stir in remaining cheese and season with salt and pepper.

Add spaghetti to sauce and serve with roasted kale on top (or stirred in - I just put a little on top so it would keep it's crunch).

Notes: I am a fan of most things sweet potato, and I enjoyed this sauce. There was a limit of how much of it I could eat, though, before I didn't want any more. I had my sauce on top of the pasta but it may have been better mixed in as shown in the photos at the source. 

Source: Lizzy Writes

Smoked Gouda, Ham, and Apple Grilled Cheese

Ingredients (for 1 sandwich):
2 pieces bread
Approximately 4 thick slices smoked Gouda
4-6 slices country smoked ham
1/4 apple, thinly sliced
2 tablespoons butter

Directions:
1. Heat one tablespoon butter in pan on medium-low heat.
2. Add one slice of bread to the pan and top with two slices of the cheese, all of the ham and apples and then top with the additional cheese and the other slice of bread.
3. After about three or four minutes, pick the sandwich up with a spatula and melt the remaining one tablespoon of butter.
4. Flip the sandwich over to grill the other side. Check after about three or four minutes to make sure it's not over-browning.
5. Flip again and cover with a large lid until the cheese is melted and the sandwich is warm throughout, about two more minutes.

Notes: This was a tasty sandwich. I noticed the apple flavor more with my second half of the sandwich, after it had a chance to cool a bit, but I don't know if that is just a coincidence. This was our first experience with Gouda cheese, which we found at the deli counter.

Source: She Knows Food&Recipes. I first found it on this page, along with the White Pizza Grilled Cheese we posted in August. 

Indian Chicken Curry

Ingredients

3 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
3 tablespoons curry powder
1 teaspoon ground cinnamon
1 teaspoon paprika
1 bay leaf
1/2 teaspoon grated fresh ginger root
1/2 teaspoon white sugar
salt to taste
2 skinless, boneless chicken breast halves - cut into bite-size pieces
1 tablespoon tomato paste
1 cup plain yogurt
3/4 cup coconut milk
1/2 lemon, juiced
1/2 teaspoon cayenne pepper

Directions
1. Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes. 

2. Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.

Notes: This recipe was recommended by Brittany's brother, Curtis. We also added peas, sweet potatoes, and cashews. We enjoyed it. Expect your kitchen to smell like curry for a while after you make this. Makes 4 servings.

Source: allrecipes.com

Easy Skillet Lasagna

Ingredients:
1 1/2 tablespoons extra virgin olive oil
1 large onion, chopped
1 cup mushrooms, chopped
2 garlic cloves, minced
2 (14.5 oz) cans Italian diced tomatoes, drained
1/4 cup tomato sauce
3 basil leaves, chopped
1/4 teaspoon black pepper
1 teaspoon sea salt
1/2 cup skim ricotta cheese
1/2 cup part skim mozzarella cheese
3 tablespoons Parmesan cheese
About 6 ounces lasagna noodles, broken into thirds & fully cooked
2 tablespoons parsley (dried or fresh)

Directions:
1. Heat oil in a large nonstick skillet over medium-high heat. Add onions and cook until softened, about 4 minutes. Add garlic and mushrooms and cook until garlic is fragrant, about one minute. Add in diced tomatoes, tomato sauce, basil, salt and pepper. Cook mixture until it thickens up a bit, around 5 minutes.
2. Add noodles to skillet and stir into the mixture well. Add scoops of ricotta cheese over the noodles; add in mozzarella and Parmesan. Stir in parsley. Cook about 2 more minutes, or until mixture is thick.
3. Serve immediately with additional basil or parsley.

Notes: This is a recipe we tried in June of 2012 and I don't remember what I thought about it at the time. Apparently I was hungry because that is a big pile of lasagna.

Source: The Realistic Nutritionist

Slow Cooker Honey Sesame Chicken

Ingredients
3-4 nice size boneless, skinless chicken breasts or thighs
salt and pepper
1 c. honey
1/2 c. soy sauce
1/2 cup diced white onion
1/4 c. ketchup
2 T canola oil
2 cloves minced garlic
1/4 t. red pepper flake
1 T toasted sesame oil
4 t. cornstarch dissolved in 6 T water
sesame seeds for garnish
chopped green onions for garnish

Directions
Season both sides of chicken lightly with salt and pepper. Place flat into Crock Pot. Scatter onion over the top. In a small bowl, whisk together honey, soy sauce, ketchup, oil, garlic, sesame oil and pepper flakes. Pour over chicken. Cook on low for 3 to 3 1/2 hours or on high for 1 1/2 to 2 1/2 hours or until chicken is cooked through and shreds easily. Remove chicken from crock pot, leave sauce. Dissolve 4 t. cornstarch in 6 T. of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for 10 more minutes. Shred chicken and return to pot. Toss with sauce before serving. Serve over rice, sprinkled with sesame seeds and green onions.

Notes: I remember enjoying the flavor of this recipe. Since it is cooked in the crock pot and not breaded, the texture is different than what you are going to get at your typical Chinese restaurant.

Source: Cookbook Project

Chubby Chicken and Cream Cheese Taquitos

Ingredients
3 cups cooked shredded chicken
6 ounces cream cheese, softened
1/3 cup sour cream
1/2 cup salsa
1 1/2 cups shredded sharp cheddar cheese
1 1/2 cups chopped baby spinach, stems removed
Coarse salt and fresh black pepper, to taste
9-10 (6-inch) flour tortillas
Vegetable or canola oil, for frying
Optional sauces: sour cream, guacamole, salsa, taco sauce, ranch dressing

Instructions
1. In a large bowl mix together the chicken, cream cheese, sour cream, salsa, cheddar and spinach. Season to taste with salt and pepper. 

2. Working with one tortilla at a time add 2 heaping tablespoons of the chicken mixture off center and spread out like a log. Roll up and set seam side down on a platter. Repeat until all the tortillas are filled and rolled. 

3. Add enough oil to a large skillet to generously cover the bottom. Heat on medium to medium-low heat, cook tortillas in batches, turning to brown each side. Remove to paper towels to drain.
4. Serve with your choice of dipping sauce.

Notes: These were tasty. The recipe at the source link recommends using rotisserie chicken.

Source: cinnamon spice and everything nice

Crunch Wraps

Ingredients
1 lb ground beef

1 pkg taco seasoning (or less, to taste)
4-5 burrito sized tortillas, warmed
sour cream
tomatoes, pico de gallo, or salsa
shredded cheddar cheese or nacho cheese sauce
tortilla chips, slightly crushed
shredded lettuce

Instructions
Brown ground beef and mix with taco seasoning according to package directions. Spread a small circle of sour cream in the center of each tortilla. Divide beef between tortillas, placing in the center with the sour cream. Top with tomatoes, cheese, crushed tortilla chips, and lettuce. 

To fold, pull the bottom of the tortilla to the center and continue around the entire tortilla. There will be a small opening in the center and you will have a hexagon shape. Place each wrap in a skillet over medium heat with the open side down. Grill for about a minute on each side until browned.

Notes: Check out the source link if you want a better photo than mine. Brittany almost always orders a crunch wrap on the (rare) occasion that we go to Taco Bell. I think this recipe was a decent attempt at replicating the experience.

Source: Real Mom Kitchen

Chicken Enchilada Soup

Ingredients
3 cups chicken stock
2 skinless chicken breasts
2 tsp ground cumin
2 tsp ancho chili powder
1/2 tsp cayenne pepper
1 (28 oz) can diced tomatoes
4-6 jalapeno peppers, minced
1 green bell pepper, diced
1 large onion, diced
4 cloves garlic, minced
1 (15 oz) can black beans, rinsed and drained
2 cups frozen corn
1/2 cup tomato paste
8 oz cotija cheese, crumbled
8 oz pepperjack cheese, divided
1 cup cilantro, chopped
Tortilla chips

Directions
In a large Dutch oven or stockpot, add chicken stock and heat over medium heat. Add chicken breasts, cumin, chili powder, and cayenne pepper. Simmer about 20-25 minutes until chicken is cooked through. Remove chicken and set aside. Add tomatoes, jalapenos, bell pepper, onion, and garlic to the pot. Simmer about 30 minutes, covered until tomatoes have begun to break down. Add black beans, corn, and tomato paste and stir to incorporate. Add cotija cheese and half of the pepperjack cheese and stir to melt. Return chicken to soup an cook about 20 more minutes until desired consistency.

If soup isn't as thick as desired, you can add strips of flour tortillas. They will dissolve into the soup to thicken the broth. Add cilantro, reserving some to top individual bowls if desired. Ladle into serving bowls and top with crushed tortilla chips, reserved pepperjack cheese, and cilantro if desired.

Notes: We made this way back in March 2012. I remember liking it, but I think it was too spicy for the rest of the family.

Source: foodfolio.net

Fish and Chips

Ingredients:
4 potatoes
corn or peanut oil
1 lb cod or 1 lb other lean fish fillet
2/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon vinegar
2/3 cup water

Directions:
1. Cut potatoes lengthwise into ½-inch strips.
2. Heat oil (2 to 3 inches or enough to cover) in deep fryer or Dutch oven to 375 degrees.
3. Fill basket one-fourth full with potatoes. (Be sure and put the chips in one at a time so they don't stick to each other.) Skip the next step if you're not using a basket.
4. Slowly lower basket into hot oil. (If oil bubbles excessively, raise and lower basket several times.) Use a long-handled fork to keep potatoes separated.
5. Fry potatoes 5 to 7 minutes or until golden brown; drain on paper towels.
6. Place potatoes in single layer on cookie sheet and keep warm.
7. Repeat with remaining potatoes.
8. Cut fish filets into 2 x 1/-1/2-inch pieces. Pat dry with paper towels.
9. Mix flour and salt.
10. Mix baking soda and vinegar.
11. Stir vinegar mixture and water into flour mixture; beat until smooth.
12. Dip fish into batter, allowing excess batter to drip into bowl.
13. Fry 4 or 5 fish pieces at a time (do not use basket) about 3 minutes, turning fish once, until brown. Drain on paper towels.
14. Set oven control to broil. Broil potatoes 6 inches from heat 2 to 3 minutes or until crisp.

Notes: We don't have a deep fryer, so I believe Brittany baked our (sweet potato) fries when she made this, and followed steps 8 through 13 for the fish.

Source: Food.com

Ginger Carrot Soup

Ingredients
2 tablespoons sweet cream butter
2 onions, peeled and chopped
6 cups chicken broth
2 pounds carrots, peeled and sliced
2 tablespoons grated fresh ginger
1 cup whipping cream
Salt and white pepper
Sour cream
Parsley sprigs, for garnish

Directions
In a 6-quart pan, over medium high heat, add butter and onions and cook, stirring often, until onions are limp. Add broth, carrots, and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are tender when pierced.

Remove from heat and transfer to a blender. Don't fill the blender more than half way, do it in batches if you have to. Cover the blender and then hold a kitchen towel over the top of the blender*. Be careful when blending hot liquids as the mixture can spurt out of the blender. Pulse the blender to start it and then puree until smooth. Return to the pan and add cream, stir over high heat until hot. For a smoother flavor bring soup to a boil, add salt and pepper, to taste.

Ladle into bowls and garnish with dollop sour cream and parsley sprigs.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Notes: We obviously didn't bother with any garnish. It has been almost a year since we tried this, and I honestly don't remember whether I liked it or not. That probably means that it was okay but nothing special. We will have to have it again sometime and I will update the notes.

Source: Recipe, including advice on blending hot liquids, comes from the Food Network.

Chicken Chimichangas

Ingredients

2 1/2 c. cooked, shredded chicken

1-2 c. salsa (we used green)

Green onions

1 c. black beans

1 tsp. cumin

1/2 tsp. oregano

1/2 tsp. salt

Directions

Put shredded cheese and chicken mixture in tortillas. Fold up (sides first then top and bottom) and put on baking sheet, seam side down. Brush with melted butter. Top with cheese(optional). Bake 475 for 13-15 min or until golden brown. Serve with shredded lettuce, sour cream, guacamole, tomatoes, salsa, etc.

Notes: These were really tasty. Erin recommended using green salsa and so we did.

Source: Our friend, Erin.

Crock Pot Pasta E Fagioli Soup

Ingredients:

2 lbs ground beef
1 onion, chopped
3 carrots, chopped
4 stalks celery, chopped
2 (28 ounce) cans diced tomatoes, undrained
1 (16 ounce) can red kidney beans, drained
1 (16 ounce) can white kidney beans, drained
3 (10 ounce) cans beef stock
3 teaspoons oregano
2 teaspoons pepper
5 teaspoons parsley
1 teaspoon Tabasco sauce (optional)
1 (20 ounce) jar spaghetti sauce
8 ounces pasta, cooked according to package directions

Directions:
1. Brown beef in a skillet.

2. Drain fat from beef and add to crock pot with everything except pasta.

3. Cook on low 7-8 hours or high 4-5 hours.

4. During last 30 min on high or 1 hour on low, add pasta.

Notes: This made a lot. It almost didn't fit in our crock pot. The recipe is supposed to be based on the Olive Garden Pasta E Fagioli soup, but since I've never had that, I can't really say whether or not it comes close. Our vegetables were still a bit crispy even after 7 or 8 hours and could probably have used more time.

Source: Food.com

Slow Cooker Baked Potato Soup

Ingredients:
5 pounds russet potatoes, washed but not peeled, diced into 1/2 inch cubes
1 medium/large yellow onion, diced
10 cloves of garlic, minced
64 ounces (8 cups) chicken stock or broth
16 oz cream cheese, softened
1 tablespoon seasoned salt
optional garnishes: crumbled bacon, shredded cheese, green onions

Directions:
1. Add potatoes, onion, garlic, seasoning, and chicken stock to slow cooker.

2. Cook on high for 6 hours or low for 10 hours.

3. Add the softened cream cheese and puree soup with an immersion blender until the cheese is incorporated and about half the soup is blended. (You could also remove half the soup and the cream cheese to an upright blender, then re-incorporate).

4. Stir well and top with your choice of garnishes. Yields about 10-12 servings.

Notes: I really enjoyed this soup. I didn't come close to getting tired of the leftovers, even after having it 4 or 5 times.

Source: Mama Loves Food!

Tastes Like Lasagna Soup

Ingredients:
2 teaspoons olive oil
1 pound Italian turkey sausage, casings removed
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1 (32-ounce) container chicken broth
1 (15-ounce) can tomato sauce
1 (14 1/2-ounce) can petite diced tomatoes
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
4 ounces broken whole-wheat lasagna noodles (about 4 noodles)
1/2 cup chopped fresh basil
3 tablespoons grated parmesan cheese
1/2 cup reduced-fat shredded mozzarella cheese
8 Whole-wheat breadsticks or grissini (optional)

Instructions:
Heat the oil over medium-high heat in a large nonstick saucepot or Dutch oven. Add the sausage, onion, bell pepper, and garlic. Cook over medium-high heat, stirring occasionally, until the sausage is crumbled and browned, 8 – 10 minutes.

Add the broth, tomato sauce, diced tomatoes, salt, and crushed red pepper. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 20 minutes. Add the noodles; bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the soup thickens slightly and the noodles are tender, 10 – 12 minutes. Remove from the heat; stir in mozzarella, basil, and the Parmesan. Serve with the breadsticks, if using. (Whole-wheat lasagna noodles take a little longer to cook.)

Notes: I thought this was tasty, although it didn't taste quite as much like lasagna as I expected, given the name. I would suggest breaking the noodles into bite-size pieces. Also, we used mild Italian pork sausage, instead of turkey sausage.

Source: Deen Bros

White Pizza Grilled Cheese

Ingredients:
4-6 slices fresh ciabatta bread (sandwich count depends on size of bread)
1 tablespoon olive oil
1/4 cup ricotta cheese
4 ounces finely shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
1 tablespoon olive oil
1 small clove garlic, minced
3/4 teaspoon Italian seasoning
Pinch of kosher salt
Pinch of fresh cracked pepper
2 thin slices provolone cheese

Directions:
Lay out the bread and lightly oil one side.
In a small bowl, add ricotta cheese, shredded mozzarella cheese, Parmesan cheese, olive oil, minced garlic, Italian seasoning, salt and pepper. Mix to combine.
Add equal amount of filling to the un-oiled side of two slices of bread. Top with other slice of bread (oiled side out) and add to a skillet that has been heated over medium heat.
Cook till one side is toasted, carefully flip and toast other side. Serve hot.

Notes: Delicious! You could probably do this with some other kind of bread, but I don't think it would be as good without the ciabatta bread. Yields 2-4 sandwiches (depends on bread size). Check out the source link for a much better looking photo - I always have a hard time getting a shot I like with sandwiches.

Source: She Knows Food and Recipes

Fish Tacos

Ingredients
1 lb. fresh or frozen skinless cod, orange roughy, or other fish fillets
2 tablespoons butter or margarine, melted
1/4 teaspoon ground cumin
1/8 teaspoon garlic powder
3 tablespoons mayonnaise or salad dressing
1 teaspoon lime juice
1 1/2 cups packaged shredded cabbage with carrot (coleslaw mix) or shredded cabbage
8 corn taco shells, warmed according to package directions
1 recipe Mango Salsa (below)

Directions
1. Thaw fish, if frozen. Rinse fish and pat dry with paper towels. Cut fish crosswise into 3/4-inch slices. Place fish in single layer in greased shallow baking pan. Combine butter, cumin, and garlic powder. Brush over fish. Bake in a 450 degree oven for 4 to 6 minutes or until fish flakes easily when tested with a fork.
2. Meanwhile, in a medium bowl stir together mayonnaise and lime juice. Add cabbage; toss to coat. Spoon some of the coleslaw mixture into each taco shell; add fish slices. Top with Mango Salsa.

Mango Salsa
Combine the following in a medium bowl:
1 1/2 cups chopped, peeled mangoes or peaches
1 medium red sweet pepper, seeded and finely chopped
1/4 cup thinly sliced green onions
1 jalapeno chile pepper, seeded and finely chopped
1 tablespoon olive oil
1/2 teaspoon finely shredded lime peel
1 tablespoon lime juice
1 tablespoon vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper

Notes: It has been quite a while since we had this, but I remember enjoying it.

Source: Better Homes and Gardens New Cook Book, 12th Edition

Bow Ties with Sausage and Sweet Peppers

Ingredients
8 ounces dried large bow ties (about 4 cups)
12 ounces spicy Italian sausage links
2 medium red sweet peppers, cut in to 3/4-inch pieces
1/2 cup vegetable broth or beef broth
1/4 teaspoon coarsely ground black pepper
1/4 cup snipped fresh flat-leaf parsley

Directions
1. Cook pasta according to package directions. Drain; keep warm.
2. Meanwhile, cut the sausage into 1-inch pieces. In a large skillet cook sausage and sweet peppers over medium-high heat until sausage is brown. Drain.
3. Add the broth and black pepper to sausage in skillet. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Remove from heat. Pour over pasta; add parsley. Stir gently to coat.

Notes: I quite enjoyed this recipe and we'll likely have it again. Tasty and pretty easy to make.

Source: Better Homes and Gardens New Cook Book, 12th Edition

Mississippi Roast

Ingredients
Chuck roast
Hidden Valley ranch dressing packet
McCormick Au Jus mix
1 stick of butter
5 pepperoncini peppers

Directions
Put the chuck roast in crock pot. Sprinkle with Hidden Valley ranch dressing. Add McCormick Au Jus mix, a stick of butter, and 5 pepperoncini peppers. DO NOT ADD WATER. Cook on low for 7-8 hours.

Notes: I really enjoyed the flavor of this meat, but it probably isn't for everybody. If it sounds like something you would like, then try it. We couldn't find pepperoncini peppers so we substituted a few banana peppers, which apparently are a bit sweeter and not quite as spicy. I've seen elsewhere online that it is recommended served over mashed potatoes with au jus sauce. We didn't know that when we had it.

Source: My cousin, Michelle, posted a link to this recipe on Facebook.