Friday, March 20, 2009

Taco Soup

This is a staple recipe at our house and one that is so quick and easy to throw together. We prefer this over Chili any day of the week.
I dump all the canned food in a pot with the seasoning and while that heats through, I brown my hamburger, drain it and then dump it in the soup pot, by then it is heated through and ready to eat. You can also change this up a bit how ever you like. Some like pinto beans or black beans , some like to just stick with the kidney beans. YOu can even do it vegetarian and replace more beans and corn in place of the meat.
You can also use chili beans if you want more of a chili like flavor. (You can use the tomatoes with diced chilis and onions but it will be spicy!)
This is a family favorite and also a favorite of many of my friends. Hope you enjoy it!

Taco Soup

1 lb hamburger
1 onion, chopped (optional)
Brown together and drain off grease

Add to the following in a soup pot:
1 can kidney beans (undrained)

1 can Pinto beans ( undrained)
1 can corn (undrained)
2 cans stewed tomatoes or diced tomatoes (undrained) *
2 envelopes taco seasoning

Heat through. Serve with tortilla or corn chips. Optional, top with grated cheese, sour cream, diced onion and even fresh diced tomatoes if you like.

*Note: My kids don't like chunks of tomatoes, so I zap them in the blender just long enough to break it all up, more like crushed tomatoes, and I prefer stewed tomatoes for just a little bit more flavor but diced or crushed tomatoes are good to use as well.

Also, My husband and I like to crush the chips in the bottom of the bowl and put the soup on top, the kids like to dip their chips in the soup as they eat it. Either way is yummy!

Monday, March 16, 2009

Spinach and Swiss Salad

This salad is so very yummy! It makes a very large salad which is perfect for a crowd but for our family of 6 I usually half the recipe and then add the salad dressing as we eat it. Enjoy!
Spinach and Swiss Salad
1 large head iceberg lettuce, torn
1 (10 oz.) bag fresh spinach, torn
1/2 red onion, chopped
3/4 C. sliced mushrooms
3/4 C. grated Swiss cheese
1/2 lb. bacon, cooked and crumbled ( I use the pre-cooked crumbled bacon)
1 C. small curd cottage cheese, rinse and drain off liquid in small colander

1 C. sugar
2 tsp. dry mustard
1 tsp. salt
2/3 C. apple cider vinegar
1 1/2 C. vegetable oil
1 T. poppy seeds
Mix together ingredients in blender. Store in refrigerator until ready to use. Toss all salad ingredients together and add dressing. (Makes more dressing than you will need for one salad.)

Creamy White Chicken Chili

I got third place at the annual Ward Chili Cook off! Yup, it was a lot of fun and there were many different chilis to taste! The winning chili was a white bean chili that had bacon in it (it was yummy) second place was a traditional chili, and my chicken chili took third. I have had this recipe for a while and have made it several times for my family. It is a favorite of ours. I hope you enjoy it as well!

Creamy White Chicken Chili
adapted from Homemaking A Divine Calling

2 cans Chicken broth
2 can Great northern beans
1 can chopped chilli's
2-3 chicken breasts cooked anyway you like, shredded or cut into pieces
1Tbsp Chili powder, more if you like it Hot or less if not
1/2 tsp paprika
1 tsp garlic powder
1 tsp red pepper
1 tsp poultry seasoning
2 tsp black pepper
2 tsp onion powder
2 tsp cumin
1 cup container sour cream
1 cup half and half
1 bag corn tortilla chips for garnish

In a crock pot mix first 12 ingredients, and cook on high for 2-3 hours. Before serving add sour cream and half and half to soup. Let set for 30 mins.( it will thicken slightly). To serve, crush tortilla chips in a bowl and pour soup on top. Easy and delicious!

Tuesday, March 3, 2009

Poppy Seed Chicken

If you have never had Poppy Seed Chicken, you are missing out! This creamy chicken casserole is so yummy, it easily falls under the categor of comfort food. My good friend Kathee is known for her delicious poppy seed chicken and was so kind as to share her recipe with me. I made this the other night for my family and it was completely gone, only a few cracker crumbs remained. I served it with roasted asparagus but it would be great coupled with any vegetable.
Now, I have to say, that it isn't a low fat recipe by any means. But there are some ways around it to help with that issue. I used low fat cream of chicken soup and low fat sour cream. I also halved the butter and I think it tasted just as good. Although, I have had it with all the fat and it is sinful :) Hope you enjoy this creamy chicken indulgence!

Poppy Seed Chicken

1 cup melted butter ( I used one stick = 1/2 cup)
2 Tablespoons poppy seeds
2 sleeves Ritz crackers, crushed
1 6 oz carton sour cream ( I used low fat)
1 can cream of chicken soup ( I used low fat version)
2 lbs boneless, skinless chicken breasts, cooked and cubed
( I added a little bit of seasoning salt to the creamy mixture maybe 1/4 teaspoon)

Combine butter, crushed crackers, and poppy seeds. Mix well. Pat half of the crumb mixture into bottom of 9 x 13 pan.
Combine chicken, soup, and sour cream. Place in pan over cracker crumb mixture.
Top with remaining cracker crumb mixture.
Bake at 350˚ for 30-45 minutes or until heated through.