Chicken Taco Skillet

I completely forgot to take a picture of this delicious meal. Trust me though when I say that it was fabulous. It was quick, yummy, and healthy! It's a VERY adaptable dish. You can throw cheese, sour cream, diced tomatoes, etc. and it would still be great. We topped ours with a bit our sour cream and crunch up tostada shells

Chicken Taco Skillet
Source: Adapted from Betty Crocker
Ingredients:
2 boneless, skinless chicken breasts, cut in strips
1 can black beans, drained and rinsed
2-3c frozen corn
1 packet taco seasoning
1/2c water
traditional taco toppings of your choice

Directions:
Spray large skillet with non stick spray. Cook chicken on medium high speed until no longer pink in the center, about 8-10 minutes.

Stir in black beans, corn, taco seasoning, and water. Cook 10-15 minutes until thickened and hot.

Serve with your choice of taco toppings.

Crock Pot Lasagna

The last time I tried to make crock pot lasagna, I failed. Horribly. It turned out so burnt, that we could not even try it. I learned my lesson and I now know that I must make it while I am home so I can keep an eye on it. This turned out really well. The recipe says to cook it 4-5 hours on low. In my crock pot, 4 hours was plenty of time. Definitely let it sit, out of the heating element, for 20-30 minutes before servings so that it can thicken up.

Crock Pot Lasagna
Source: Betty Crocker
Ingredients:
1 pound bulk Italian sausage (I used 1/2 pound ground beef)
1 medium onion, chopped (1/2 cup)
3 cans (15 ounces each) Italian-style tomato sauce
2 teaspoons dried basil leaves
1/2 teaspoon salt
2 cups shredded mozzarella cheese (8 ounces)
1 container (15 ounces) part-skim ricotta cheese (I used small curd cottage cheese)
1 cup grated Parmesan cheese
15 uncooked lasagna noodles

Directions:
Cook sausage and onion in 10-inch skillet over medium heat 6 to 8 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in tomato sauce, basil and salt.

Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.)

Spoon one-fourth of the sausage mixture into 6-quart slow cooker; top with 5 noodles, broken into pieces to fit. Spread with half of the cheese mixture and one-fourth of the sausage mixture. Top with 5 noodles, remaining cheese mixture and one-fourth of the sausage mixture. Top with remaining 5 noodles and remaining sausage mixture.

Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender.

Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. (I skipped the extra cheese on top)

Texas Caviar

I love this stuff. It is so addicting and, actually, pretty good for you. My dad started making this when I was younger and since, it usually can be found at most family gatherings where food is involved. Especially in the summer when the garden is in full swing. Unfortunately, I do not have a garden this year, so much of our produce is store bought. But, it tastes yummy still. We usually serve it with tortilla chips but I think it would also be great on a salad or even in a wrap with some lettuce.

Texas Caviar
Source: My Dad
Ingredients:
2 Cans Blackeyed Peas
1 Can White Hominy
1 Can Black Beans (optional, I added)
1 Bunch Cilantro,
1 Jalapeno Pepper or more to taste
1 Onion
1 Green Pepper
2 or 3 Cloves Garlic
1 Tomato
1/4 Cup Olive Oil
1 Packet Good Seasons Italian Dressing
2 or 3 Green Onions


Directions:
Mix oil and Italian dressing packet in a large bowl, stir well. Drain and rinse blackeyed peas, black beans and hominy, add to bowl. Finely chop jalapeno, garlic, cilantro and add to beans. Chop onion, green pepper and tomato and add to beans. Chop green onions add to beans. Mix oil and seasoning and add to the bowl and mix well. Let set and mix several times to mix flavors. Chill and enjoy.

If you want some extra heat, you can also add a habenero.

Grilled Ranch Chicken Sandwiches

Sorry, no picture. These sandwiches were so yummy that I forgot to take one before chowing down! This is a great summertime meal, they were delicious. Definitely something we will be trying again as they exceeded both of our expectations.

Grilled Ranch Chicken Sandwiches
Source: Betty Crocker
Ingredients:
Boneless, skinless chicken breasts, thawed
1/2c ranch dressing
2-3 green onions, chopped
2tbs mayo
2tbs fresh parsley, chopped
hamburger buns
tomato, lettuce, cheese, onion, etc. to top sandwiches

Directions:
Stir together 1/4c ranch dressing and chopped green onions. Add chicken to mixture and turn to coat. Marinate 1-2 hours in refrigerator.

Cook chicken on hot grill as normal. Meanwhile, mix together 1/4c ranch dressing, 2 tbs mayo, and parsley in small bowl.

Spread mayo mixture on buns, add cooked chicken, and top with whatever you like. Enjoy@

Grilled Marinated Chicken

I love grilled chicken. Especially when it has been marinated. I enjoyed this marinade very much. It added a nice bit of flavor, without being overpowering.

Source: allrecipes.com
Ingredients:
1/2c brown sugar
1/2c balsamic vinegar
1/2c soy sauce
1/4c olive oil
2tbs Worcestershire sauce
2tbs sesame oil
4 cloves garlic, chopped
1/2tsp ground black pepper

Directions:
Whisk together the brown sugar, vinegar, soy sauce, olive oil, Worcestershire sauce, sesame oil, garlic, and pepper until the sugar has dissolved.

Place thawed chicken in marinade and let sit in refrigerator for 2-4 hours. Grill as normal.

Jif Irresistible Peanut Butter Cookies

Yummy! My husband and I loved these cookies. They were very yummy. So much so that I will be making them again this weekend for our housewarming game night party. I only made a half batch. I used my medium cookies scoop 3/4 full and got 2 dozen cookies. I also did not press them down with a fork, but rather just sprinkled the tops with a bit of sugar.


Source: the back of the Jif jar
Ingredients:
3/4c Jif creamy peanut butter
1/2c Crisco all-vegetable shortening (I used butter)
1 1/4c firmly packed light brown sugar
3tbs milk
1tbs vanilla
1 egg
1 3/4c all-purpose flour
3/4tsp salt
3/4tsp baking soda

Directions:
Preheat oven to 375.

Combine Jif peanut butter, Crisco shortening, light brown sugar, milk, and vanilla in large bowl. Beat at medium speed until well blended.

Add egg. Beat until just blended.

Combine flour, salt, and baking soda. Add to creamed mixture at low speed. Mix until just blended.

Drop onto ungreased baking sheet. Flatten in crisscross pattern with tines of fork (I skipped this and just sprinkled with sugar).

Bake for 7 to 8 minutes or until set and just beginning to brown.