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

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

Burrito Casserole (or Burrito Truc)

In French, when you can't think of a name for something you call it a truc (rhymes with nuke). A lot like we do in the U.S. to call something a dohickey or a thing-a-me-bob. This recipe is a really simple one that we just threw together a number of years ago and loved it. It rates on the same level of easiness as making toast or peanut butter and jam sandwich.

Start to finish: 35 - 45 minutes

Ingredients:

1 (10 pack) pkg. frozen burritos

1 ctn. sour cream

1 jar salsa

Cheddar cheese

Directions:

Place burritos in a casserole dish. Spread sour cream over burritos. Pour salsa over sour cream. Grate cheddar cheese and sprinkle over top. Bake at 350 degrees until cheese is bubbly, about 45 minutes. Use as little or as much of the ingredients as you want.

Servings: 5-6

Notes: We make this meal a lot. It is quick and tastes good. The kids love it!

Variations: We use about 1 cup sour cream, 1-2 cups salsa, and 1-2 cups cheddar cheese. Just enough to spread each ingredient over the top.

Estimated Price: $7.00

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

Nutrition Facts per serving: Calories 440, 23 g total fat (10.5 g saturated fat), 50 mg chol., 1135 mg sodium, 39 g carbo., 2 g fiber, 17 g pro. Daily Values: 14% Vit. A, 3% Vit. C, 26% calcium, 15% iron