Taco Soup

And, another recipe from my college days. Simple and filling.

Taco Soup

Ingredients:
1 onion, chopped and sauteed
1 lb hamburger, browned and drained in large sauce pan
2 cans kidney beans, with juice
1 large can stewed tomatoes
1 package taco seasoning
1 can tomato sauce (15 oz)

Directions:
1. Saute onion and brown hamburger
2. Mix all ingredients in large saucepan
3. Cook until heated through
4. Serve with your choice of shredded cheese, corn, tortilla chips, sour cream, avocado, chives.

Variations: Serve with your choice of toppings for variety.

Notes: I love taco soup. So, this quick and easy recipe is perfect for me.

Servings: 6

Estimated Cost: $6.00

Source: Recipe from college friends

Nutrition Facts: Nutrition Facts:  728 calories, 10.1g total fat, 3.9g saturated fat, 77mg cholesterol, 579mg sodium, 102g total carbohydrate, 10.2g sugar, Vitamin A 30%, Vitamin C 52%, Calcium 18%, Iron 140%

Cajun Chicken on the Lighter Side

Start to Finish: 25 minutes

Ingredients:
8 ounces uncooked linguine
1 pound chicken breast strips
1-2 tsp Cajun seasoning (or to taste)
1 tbsp olive oil
1 medium red bell pepper, thinly sliced
1 medium yellow bell pepper, thinly sliced
8 oz fresh mushrooms, sliced
1/2 red onion, sliced
3 cloves garlic, minced
2 medium tomatoes, diced
1 cup fat free low sodium chicken broth
1/3 cup skim milk
1 tbsp flour
3 tbsp light cream cheese
fresh cracked pepper
2 scallions, chopped
salt to taste
Smart Balance cooking spray

Directions:
1. Prep all your vegetables. In a small blender make a slurry by combining milk, flour and cream cheese. Set aside. Season chicken generously with Cajun seasoning, garlic powder and salt.
2. Prepare pasta in salted water according to package directions.
3. Heat a large heavy nonstick skillet over medium-high heat; spray with cooking spray and add half of the chicken. Sauté 5 to 6 minutes or until done, set aside on a plate and repeat with the remaining chicken. Set aside.
4. Add olive oil to the skillet and reduce to medium; add bell peppers, onions, and garlic to skillet, sauté 3-4 minutes.
5. Add mushrooms and tomatoes and sauté 3-4 more minutes or until vegetables are tender. Season with 1/4 tsp salt, garlic powder and fresh cracked pepper to taste.
6.Reduce heat to medium-low; add chicken broth and pour in slurry stirring about 2 minutes.
7. Return chicken to skillet; adjust salt and Cajun seasoning to taste, cook another minute or two until hot, then add linguine; toss well to coat. Top with chopped scallions and enjoy!

Notes: So far, this is my favorite recipe from skinnytaste. It is spicy, creamy, and delicious. It made plenty of food and the leftovers were equally as good. My husband also loved it. Definitely one we will be making again.

Servings: 5 (1 serving equals 1-1/2 cups)

Estimated Price: $12.00

Source: skinnytaste.com
Nutrition Facts per serving: Calories: 323.8 • Fat: 6.2 g • Protein: 25.9 g • Carb: 44.1 g • Fiber: 6.3 g • Sugar: 3.2 g Sodium: 126.5 mg (without salt) 

Dirty Brown Rice with Shrimp

 Start to Finish: 45 minutes

Ingredients:
1 1/2 cups uncooked brown rice
Chicken bouillon cube
2 bay leaves, divided
1/8 + 1/4 tsp cayenne, divided
1/8 + 1/2 tsp paprika
1/8 + 1/2 tsp thyme
1 tsp oil
1 onion, diced
2 celery, diced
1 green pepper, diced
1 clove garlic, minced
1/2 lb 96% lean ground beef
salt and fresh pepper, to taste
1 lb medium shrimp, peeled and de-veined
2 scallions, chopped

Directions:
1. Cook brown rice according to package directions in water along with a chicken bouillon, 1 bay leaf and 1/4 tsp salt and 1/8 each of salt, cayenne, paprika and thyme.
2. When the rice is almost done cooking, heat a large heavy saucepan on medium-low heat. Add the oil, onions, green pepper, celery, bay leaf and garlic. Sauté on medium-low heat until soft, about 5 minutes. Add beef, salt, black pepper, remaining paprika, thyme and cayenne pepper. Sauté until browned, about 10-15 minutes; add shrimp, cover and cook 5 more minutes.
3. When the rice is done, toss with beef and shrimp and combine well. Top with scallions and serve.

Notes: I had never thought of putting spices into the rice when it was in the rice cooker, but I really liked how it turned out and will use that trick more often. This meal had a lot of flavor and even though I am not a huge shrimp fan, it was good. Due to the shrimp, it was a little more expensive, but worth it for an occasional meal option.

Servings: 5 (1 serving equals 1-1/3 cup)

Estimated Price: $14.00

Source: skinnytaste.com
Nutrition Facts per serving: Calories: 346.6 • Fat: 5.9 g • Protein: 27.8 g • Carb: 44.2 g • Fiber: 2.5 g • Sugar: 1.1 g  Sodium: 151.0 mg (without salt) 

Sausage and Pepper Goat Cheese Pizza

Start to Finish: 30 minutes

Ingredients:
12 ounces extra lean ground turkey
2 teaspoons fennel seeds
2 teaspoons dried parsley
1/2 teaspoon crushed red pepper flakes, plus more to taste
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
Olive oil spray
1 cup thin, 1-1/2" long green bell pepper strips
16 ounces all-natural, low-fat whole wheat pizza dough
1 cup all natural low-fat, low-salt, no-sugar-added marinara sauce
2 ounces crumbled goat cheese

Directions:
1. Place an oven rack in the bottom position. Preheat the oven to 450 degrees F.
2. In a medium mixing bowl, mix the turkey, fennel, parsley, pepper flakes, Italian seasoning, and garlic powder until well combined. Set aside.
3. Lightly mist a medium nonstick skillet with spray. Place it over medium heat. Add the peppers and cook, stirring occasionally, for 4 to 6 minutes, or until tender. Remove the peppers from the pan and set them aside. Mist the pan again with spray, turn the heat to medium high, and add the turkey mixture. Cook the turkey, breaking it into bite-size chunks (do not crumble it), for 4 to 6 minutes, or until no longer pink.
4. Meanwhile press out the dough into a 14" nonstick pizza pan (do not add oil or flour or anything to the pan), being careful not to create any holes. Spread the marinara sauce evenly over all but the outer 1/2" diameter. Sprinkle half of the peppers, half of the turkey mixture, then the remaining peppers and the remaining turkey mixture evenly over the sauce. Sprinkle the cheese evenly over the top. Bake for 11 to 15 minutes, or until the crust is crisp and the cheese is melted. Allow the pizza to cool for 5 minutes, then transfer it to a cutting board (as not to ruin your nonstick pan) and cut it into 8 equal wedges. Serve immediately.

Variations: Since it is a pizza, you could add any toppings you want. Tomatoes would be a yummy addition to this recipe.

Notes: Maybe this is my first time really eating goat cheese, but it was delicious. The sausage was great in this recipe, but it was noted in the recipe that it should not be eaten on it's own as the saltiness of the dough, cheese, and sauce make it taste great, but on it's own you would need to add salt to give it the flavor of traditional sausage. All of our kids and my husband liked this recipe.

Servings: 4 (1 serving equals 2 slices)

Estimated Price: $9.00

Source: The Biggest Loser Flavors of the World Cookbook
Nutrition Facts per serving: 421 cal., 8 g total fat (2 g sat. fat), 677 mg sodium, 53 g carbo., 8 g fiber, 33 g pro.



Navajo Tacos

Start to Finish: 20 minutes

Ingredients:   

Fry Bread:

2-1/2 cups flour
1 Tbsp powdered milk
1 Tbsp baking powder
2 tsp salt
1/4 cup shortening
3/4 cup very warm water

Toppings:

Refried beans
Ground beef (cooked)
Salsa
Guacamole
Sour cream
Lettuce
Tomatoes
Shredded cheese
Green onions
Onion

Directions:

1. Mix flour, powdered milk,baking powder, and salt together. Cut in shortening. Gradually add 3/4 cup water and stir with a fork until dough clings together. Put dough on lightly floured board. Knead until smooth, 2-3 minutes. Shape each portion of dough into a ball then pat out on a floured board into a 6-7 inch round. In a large pan heat 3/4 inch salad oil to 375 degrees F (or deep fry at 375 degrees F). Only turning once, cook each round of dough until puffy and golden brown. 

2. Top with your choice of toppings and serve.

Notes: This is really good. We use it as an alternative to tacos occasionally and it is a quick, easy, and delicious meal to make when company comes over.

Variations: You can pick and choose your own toppings.

Servings: 8

Estimated Price: $6.50

Source: Simply the Best
Nutrition Facts per serving: 307 cal., 10.2 g total fat (5.1 g sat. fat), 597 mg sodium, 40.4 g carbo., 14 g pro. Daily Values: 8% vit. A, 10% vit. C, 37% calcium, 14% iron

Cashew Chicken and Broccoli

Start to Finish: 30 minutes

Ingredients:

2 tablespoons canola oil

1 lb boneless skinless chicken breasts, cut into 1-inch pieces

1 teaspoon finely chopped ginger root

2 cups fresh broccoli florets

1 cup reduced sodium chicken broth

1/8 teaspoon crushed red pepper flakes

2 cups frozen sugar snap peas

3 tablespoons reduced-sodium soy sauce

2 teaspoons rice vinegar

1 tablespoon cornstarch

1 teaspoon sugar

2 medium green onions, sliced (2 tablespoons)

3 cups hot cooked brown rice

1/4 cup salted roasted cashew halves

Directions:
1. In a 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken and Ginger root; cook and stir 4 to 5 minutes or until chicken begins to brown.

2. Add broccoli, 1/2 cup of the broth and the pepper flakes. Cover; cook over medium heat 2 minutes, stirring once. Add peas; cook 2 to 4 minutes longer, stirring once, until vegetables are crisp-tender.

3. In a small bowl, mix remaining 1/2 cup broth, the soy sauce, vinegar, corn starch, and sugar; stir into chicken mixture. Add onions; cook, stirring frequently, until sauce is thickened and bubbly. Serve over rice; sprinkle with cashews.

Notes: My four year old picked this out and helped me make it. It turned out really good. The sauce did not thicken for me, but it still had good flavor. It was easy to make and fed 6 (4 adults and 2 children), with leftovers.

Servings: 4

Estimated Price: $8.00

Source: Eat Better America
Nutrition Facts per serving: 452 cal., 11.9 g total fat (2.3 g sat. fat), 381 mg sodium, 60.8 g carbo., 3.7 g fiber, 24.5 g pro. Daily Values: 8% vit. A, 50% vit. C, 6% calcium, 17% iron

Red Potatoes with Ham

Start to Finish: 8 hours

Ingredients:
2 pounds red potatoes, quartered or halved
2 cups cooked ham, chopped or diced
1 can (10-3/4 ounces) cream of potato soup, condensed
1/2 to 1 envelope dry Ranch salad dressing mix
8 ounces cream cheese, softened

Directions:
1) Place the potatoes and ham in a greased 3-1/2 to 5-quart slow cooker. Beat together soup and salad dressing mix. Stir into potatoes and ham. Cover and cook on low heat 8 hours. Add the cream cheese during the last hour of cooking. Stir before serving.

Servings: 2-4

Notes: Red potatoes were really good. It had a lot of ham in it though so next time I think I'll use one cup ham instead of two.

Estimated Price: $8.50

Source: 101 Things To Do With a Slow Cooker
Nutrition Facts per serving: 678 cal., 36.3 g total fat (20.3 g sat. fat), 139 mg chol., 2169 mg sodium, 62.2 g carbo., 6.7 g fiber, 27.7 g pro. Daily Values: 22% vit. A, 49% vit. C, 13% calcium, 24% iron

Shepherd's Pie

Start to Finish: 6 hours

Ingredients:
1 pound ground beef, browned and drained
1 can (10-3/4 ounces) tomato soup, condensed
1 can (15 ounces) whole kernel corn, drained
1 can (15 ounces) French cut green beans, drained
2 cups instant mashed potatoes, prepared
2 cups grated cheddar cheese
1/2 teaspoon dried basil

Directions:
1) In a separate bowl, combine beef, tomato soup, corn, beans, and basil. Pour mixture in the bottom of a greased 3-1/2 to 5-quart slow cooker. Spread mashed potatoes on top. Cover and cook on low heat 5-6 hours. The last hour of cooking, sprinkle cheese on top of potatoes.

Servings: 4-6

Notes: Pretty good. Shepherd Pie is something I enjoy, and my husband will eat even though he does not like green beans that much. The basil was a good addition and this was easy in the slow cooker.

Estimated Price: $6.50

Source: 101 Things To Do With a Slow Cooker
Nutrition Facts per serving: 382 cal., 22.1 g total fat (12 g sat. fat), 128 mg chol., 691 mg sodium, 46 g carbo., 7.1 g fiber, 45.6 g pro. Daily Values: 29% vit. A, 71% vit. C, 38% calcium, 31% iron

Slow Cooker Chicken with Volcano Mashed Potatoes

Start to Finish: 7 hours

Ingredients:
2 (10-3/4 oz) cans cream of mushroom soup
1 (10-3/4 oz) can cream of chicken soup
1 whole chicken, cut into separate pieces
Instant mashed potato mix

Directions:
1) Place the cream of chicken soup in the slow cooker. Stir to mix.
2) Place the chicken pieces into the slow cooker. Place the lid on the slow cooker and turn the dial to low. Cook for 6-8 hours on low.
3) When the chicken is done cooking, prepare the instant mashed potatoes. Place potatoes in the center of the plate with some of the cooked chicken on the side. Use the sauce from the slow cooker as gravy.

Servings: 6

Notes: This tasted good. Potatoes, chicken, and gravy are always a good combination.

Variations: Use real potatoes and make mashed potatoes from them. I think that tasted better. Also, instead of a whole chicken I just used two boneless skinless chicken breasts.

Estimated Price: $6.00

Source: A Cookbook for Mommy & Me
Nutrition Facts per serving: 572 cal., 14.3 g total fat (4.2 g sat. fat), 154 mg chol., 1302 mg sodium, 45.8g carbo., 62.3 g pro. Daily Values: 5% vit. A, 2% vit. C, 9% calcium, 21% iron

Medium Shells with Fresh Vegetables and Herbs

Start to Finish: 20 minutes

Ingredients:
1 box whole grain medium pasta shells
1 leek (or white onion)
1/2 cup extra virgin olive oil, divided
1 garlic clove, pressed
1 medium carrot, thinly sliced
1 cup broccoli florets
1 cup green peas, frozen
Salt and pepper to taste
1 cup water
1 pint (2 cups) cherry tomatoes, halved
5 basil leaves, chopped
1/4 tsp dried oregano
1 Tbsp parsley, chopped
1 tsp (4 leaves) mint, chopped
1 cup Parmesan cheese, grated

Directions:
1) Cook pasta according to package directions. Meanwhile, cut leek (or onion) into thin rings and place in skillet with half of the olive oil and garlic clove. Saute for 5 minutes over medium heat.
2) Add carrot, broccoli, and green peas. Season the vegetables with salt and pepper and saute for five minutes. Remove garlic clove.
3) Add a cup of warm water and continue simmering until vegetables are cooked through.
4) Add the tomatoes to the sauce.
5) Drain the pasta and toss with the sauce. Add herbs, remaining olive oil and Parmesan cheese and toss again.

Servings: 7

Notes: Great light flavor for the pasta. A good summer pasta or healthy meal to get your vegetables in.

Estimated Price: $8.50

Source: Barilla Whole Grain Medium Shells Pasta Box
Nutrition Facts per serving: 383 cal., 10 g total fat (6 g sat. fat), 25 mg chol., 499 mg sodium, 52 g carbo., 9 g fiber, 20 g pro. Daily Values: 59% vit. A, 47% vit. C, 34% calcium, 14% iron

Crockpot Tamale Pie

Start to Finish: 4-5 hours

Ingredients:
1 pound lean ground beef
1-1/2 cup of milk
1 pkg chili seasoning mix
1 (14.5) can diced tomatoes
1 (12 to 16) ounce can whole kernel corn, drained
1 small can sliced ripe olives, drained
1-1/2 cups grated Mexican blend of cheeses
3/4 cup yellow corn meal
1 egg, beaten
1 tsp seasoned salt

Directions:
In a skillet, brown beef until crumbly; drain well. In a large bowl mix corn meal, milk, egg. Add drained ground beef, dry chili seasoning mix, seasoned salt, and tomatoes, corn, and olives. Pour into slow cooker. Cover and cook on high for 3-1/2 to 4-1/2 hours. Sprinkle cheese over top. Cover and cook for 5 to 10 minutes longer.

Servings: 6

Notes: This was delicious. The girls really liked it and we ate it as a meal, but later used it as a snack dip as well.

Variations: Like I said, you can use it as a dip. Just get some tortilla chips and enjoy!

Estimated Price: $9.00

Nutrition Facts per serving: 346 cal., 16 g total fat (8 g sat. fat), 140 mg chol., 1035 mg sodium, 25 g carbo., 3 g fiber, 35 g pro. Daily Values: 24% vit. A, 15% vit. C, 29% calcium, 27% iron

Hamburger Pie

Start to Finish: 60 minutes

Ingredients:
Homemade Mashed Potatoes or one 24-ounce package refrigerated mashed potatoes
1-1/4 pounds lean ground beef
1/2 cup chopped onion (1 medium)
1/4 teaspoon salt
Dash black pepper
2-1/2 cups frozen cut green beans, thawed
1 (10.75 oz) can condensed tomato soup
1/2 cup shredded American cheese

Directions:
1) Prepare mashed potatoes; set aside. In a large skillet cook meat and onion until meat is brown and onion is tender. Drain off fat. Add salt and pepper. Stir in thawed beans and soup. Pour into a greased 2-quart rectangular baking dish or casserole.
2) Spoon mashed potatoes in mounds on beef mixture. Sprinkle cheese over potatoes. Bake, uncovered, in a 350 degree F oven for 30 to 35 minutes or until mixture is bubbly and cheese begins to brown.

Servings: 6

Notes: Mmmm, yummy. This is really the only way that my husband will eat green beans and not complain the entire time. Mashed potatoes and meat are always great together.

Variations: Really, the green beans could be taken out, but where is the fun in that?

Estimated Price: $8.50

Cookbook: Better Homes and Gardens New Cookbook
Nutrition Facts per serving: 376 cal., 16 g total fat (8 g sat. fat), 80 mg chol., 796 mg sodium, 34 g carbo., 4 g fiber, 23 g pro. Daily Values: 14% vit. A, 43% vit. C, 10% calcium, 18% iron

Turkey Calzones

Start to Finish: 48 minutes

Ingredients:
12 ounces boneless cooked turkey breast, chopped (about 2-1/4 cups)
2 cups chopped fresh spinach
1 cup shredded four-cheese pizza blend (4 oz)
1 (8 oz) can pizza sauce
2 (10 oz) packages refrigerated pizza dough

Directions:
1) In a large bowl combine turkey, spinach, cheese, and 1/2 cup of the sauce. On a lightly floured surface, roll 1 package of pizza dough into a 12X10-inch rectangle. Cut into three 10X4-inch rectangles.
2) Place about 1/2 cup of the turkey mixture onto half of each rectangle to within about 1 inch of edge. Moisten edges of dough with water and fold over, forming a square. Press with a fork to seal edges. Prick tops of calzones with a fork; place on a lightly greased baking sheet. Repeat with remaining dough and turkey mixture. Bake in a 375 degree F oven about 18 minutes or until golden brown. Serve with remaining pizza sauce.

Servings: 8

Notes: These are great. They are a good way to get my husband to eat spinach!

Variations: Ground chicken works really well in this as well. You can basically substitute anything in the middle, but spinach works really well with turkey and chicken. Also, I use homemade pizza dough instead of store bought refrigerated dough. It saves money and tastes better.

Estimated Price: $8.00

Cookbook: Better Homes and Gardens 500 Five Ingredient Recipes
Nutrition Facts per serving: 344 cal., 10 g total fat (3 g sat. fat), 57 mg chol., 1,338 mg sodium, 41 g carbo., 2 g fiber, 23 g pro. Daily Values: 23% vit. A, 24% vit. C, 13% calcium, 23% iron

Oven-Fried Coconut Chicken

Start to Finish: 55 minutes

Ingredients:
1/2 cup flaked coconut
1/4 cup fine dry seasoned bread crumbs
2-1/2 to 3 pounds meaty chicken pieces (breasts, thighs, and drumsticks)
1/4 cup butter or margarine, melted

Directions:
In a shallow bowl stir together coconut and bread crumbs; set aside. Brush chicken pieces with melted butter. Roll chicken pieces in coconut mixture to coat all sides. In a 15x10x1 or 13x9x2-inch baking pan arrange chicken, skin side up, so pieces don't touch. Drizzle any remaining butter over chicken. Bake in a 375 degree F oven for 45 to 50 minutes or until chicken is tender and no longer pink (170 degrees F for breasts; 180 degrees F for thighs and drumsticks). Do not turn.

Servings: 6

Notes: This was good. The chicken was sweet, but not overpowering. I wasn't sure how I would like coconut on chicken, but it was tasty.

Estimated Price: $11.00

Cookbook: Better Homes and Gardens 500 Five Ingredient Recipes
Nutrition Facts per serving: 332 cal., 21 g total fat (10 g sat. fat), 108 mg chol., 284 mg sodium, 6 g carbo., 29 g pro. Daily Values: 6% vit. A, 2% calcium, 7% iron

Upside-Down Pizza Casserole

Start to Finish: 35 minutes

Ingredients:
1-1/2 pounds ground beef
1 can Italian-style tomato sauce (15 oz)
1 can sliced mushrooms, drained (4 oz)
1/4 cup sliced, pitted ripe olives (optional)
1 to 1-1/2 cups shredded mozzarella cheese
1 package refrigerated biscuits (10 oz)

Directions:
Preheat oven to 400 degrees F. In a large skillet cook beef until brown. Drain off fat. Stir in tomato sauce, mushrooms, and, if desired, olives. Heat through. Transfer mixture to a 2-quart rectangular baking dish. Sprinkle with cheese. Flatten each biscuit with your hands. Arrange the biscuits on top of cheese. Bake for 15 to 17 minutes or until biscuits are golden.

Servings: 5

Notes: Good. I'm not a huge fan of mushrooms and thought they were subtle in this meal. Biscuits on top were great (we always use the Grands biscuits- YUM)!

Variations: It is a pizza casserole so you can be creative with the toppings- chicken, pepperoni, ham, pineapple. The ground beef, mushrooms, and olives could really be substituted for anything.

Estimated Price: $6.50

Cookbook: Better Homes and Gardens New Cookbook
Nutrition Facts per serving: 507 cal., 26 g total fat (10 g sat. fat) 103 mg chol., 1,251 mg sodium, 33 g carbo., 3 g fiber, 35 g pro. Daily Values: 3% vit. A, 10% vit. C, 16% calcium, 26% iron

Creamy Chicken Enchiladas

Start to Finish: 1 hour 20 minutes

Ingredients:
3 whole chicken breasts
3 cans cream of chicken soup
2 cups sour cream
1 can of diced chilies (4 oz)
2 cups Mexican style shredded cheese
10 flour tortillas

Directions:
Cut chicken into bite sized pieces. Cook chicken and let cool. In large mixing bowl combine 2 cans of soup, chilies, 1 cup of sour cream, 1 cup of cheese, and chicken. Scoop mixture into flour tortillas and roll up. Combine remaining can of soup and sour cream. Spread evenly across the top of the enchiladas. Sprinkle enchiladas with remaining cheese. Bake at 350 degrees F for 45-60 minutes.

Servings: 5

Notes: This is great. Easy to make and tastes great. The chilies add a lot of flavor! My mom makes this for company lunches on request because an employee that used to work there made them all the time and they love it.

Variations: My mom uses canned chicken. It is more expensive, but saves on time.

Estimated Price: $7.00

Nutrition Facts per serving: 739 cal., 27 g total fat (10 g sat. fat), 102 mg chol., 2430 mg sodium, 90 g carbo., 33 g pro. Daily Values: 23% vit. A, 9% vit. C, 25% calcium, 1% iron

Chicken Jambalaya

Start to Finish: 45 minutes

Ingredients:

1 clove garlic, minced

1 medium onion, chopped

28 oz. whole tomatoes with juice

1 large green pepper, chopped

6 precooked sausage links, sliced into pennies

2 c. cooked chicken, cubed

1 bay leaf

1 tsp. salt

1 c. uncooked long grain rice

2 c. broth

1/4 tsp. thyme

1/8 tsp. cayenne pepper

Directions:

Saute garlic, onion, green pepper, and sausage in 2 tablespoons butter. Add tomatoes- chopped a little. Add chicken, broth, bay leaf, thyme, salt, and cayenne. Bring to a boil; add rice. Cover, reduce heat, and cook 30 minutes or until rice is tender.

Servings: 8-10

Notes: This was really good. Not extremely spicy, but still good.

Variations: You can use pasta instead of rice.

Estimated Price: $10.00

Cookbook: Simply the Best Recipes (FW 5th and 8th Ward Church Cookbook)

Nutrition Facts per serving: 319 cal., 8 g total fat (3 g saturated fat), 86 mg chol., 697 mg sodium, 22 g carbo., 1 g fiber, 31 g pro. Daily Values: 4% Vit. A, 17% Vit. C, 3% calcium, 12% iron

Cheesy Swiss Pie

Start to Finish: 40 minutes

Ingredients:
1/3 lb. ground beef
1 onion, chopped
2 to 3 T. green peppers, chopped
9-inch pie crust, unbaked
6 slices Swiss cheese, divided
salt and pepper to taste
10- oz. pkg. frozen chopped spinach, cooked
1 egg, beaten

Directions:
Brown ground beef, onion, and green peppers. Drain and spread into the bottom of pie crust. Arrange half of cheese over meat. Season lightly with salt and pepper. Mix spinach with egg, spoon evenly over cheese. Bake at 450 degrees F for 10 minutes, then reduce heat to 325 degrees F and bake an additional 20 minutes. During the last 5 minutes, place the remaining cheese on top and return to oven to melt.

Servings: 6-8

Notes: Extremely good. We made two pies with it, but really it should just be one. The ground beef/ spinach combination is tasty.

Variations: We have made it with Muenster cheese before- the Swiss is still better.

Estimated Price: $6.50

Cookbook: Gooseberry Patch Hometown Favorites
Nutrition Facts per serving: 403 cal., 24 g total fat (10 g sat. fat), 110 mg chol., 377 mg sodium, 23 g carbo., 26 g pro. Daily Values: 198% vit. A, 30% vit. C, 53% calcium, 31% iron

Bean and Cheese Burritos

Start to Finish: 25 minutes

Ingredients:
6 to 8 flour tortillas (7-8 inch)
1 cup chopped onion (1 large)
1 tablespoon cooking oil
1 can refried beans (16 ounces)
1 cup shredded cheddar cheese
1 cup shredded lettuce
1/3 bottle salsa
Dairy sour cream (optional)
Guacamole (optional)

Directions:
1) Stack tortillas and wrap tightly in foil. Heat in a 350 degree F oven for 10 minutes to soften.
2) Meanwhile, for filling, in a skillet cook onion in hot oil until tender; add refried beans. Cook and stir until heated through. Spoon about 1/4 cup of the filling onto each tortilla just below center and to within 1 inch of the edge. Divide cheese among tortillas. Fold bottom edge of each tortilla up and over filling. Fold opposite sides in over filling. Roll up from the bottom. Place on a baking sheet. Bake in a 350 degree F oven about 10 minutes or until heated through. To serve, top with lettuce and salsa and, if desired, sour cream and guacamole.

Servings: 3-4

Notes: Like most cooking, this tastes much better than the store bought burritos. Very quick and easy to make.

Variations: They are burritos so you can add hot sauce, tomatoes, chicken, beef, really whatever you want inside.

Estimated Price: $6.00

Cookbook: Better Homes and Gardens New Cookbook
Nutrition Facts per serving: 542 cal., 24 g total fat (11 g sat. fat), 52 mg chol., 991 mg sodium, 20 g carbo., 10 g fiber, 23 g pro. Daily Values: 31% vit. A, 31% vit. C, 41% calcium, 28% iron

Hawaiian Haystacks

Start to Finish: 30 minutes

Ingredients:
1 can cream of mushroom soup
1 can cream of chicken soup
3 cups uncooked long grain white rice
1 can corn
1 can chopped pineapple
Cheddar cheese
Chow mein noodles

Directions:
1) Cook rice according to package directions, or in a rice cooker.
2) Mix cream of mushroom and cream of chicken soups together. Add one can of water and mix. Stir over medium heat until boiling. Reduce heat to low, stirring occasionally.
3) Cook corn in a small saucepan over medium heat until boiling or heated through. Reduce heat to low, stirring occasionally.
4) Place rice on a plate. Top with soup mixture, corn, cheese, pineapple, and Chow mein noddles. Enjoy!

Servings: 6-8

Notes: This is a family favorite. Very juicy, delicious, and filling.

Variations: You can add grilled chicken to the soup mixture, but that is more expensive and we find it unnecessary.

Estimated Price: $6.00

Nutrition Facts per serving: 792 cal., 30 g total fat (16 g. sat. fat), 75 mg chol., 3360 mg sodium, 108 g. carbo., 7 g fiber, 27 g pro. Daily Values: 19% vit. A, 46% vit. C, 45% calcium, 15% iron