Monday, August 15, 2011

Meatloaf Minis

1 lb. Extra Lean Ground Beef
1 Pkg. (6oz) Stove Top Stuffing Mix
1 Cup Water
¾ Cup Shredded Cheddar Cheese
1 tsp. Garlic Powder
¾ Cup Original BBQ Sauce

Preheat oven to 375*. Mix meat, stuffing mix, water, and garlic. Spray muffin tin with cooking spray. Press into muffin tin. Make an indention in center of each meatloaf with spoon; fill with BBQ sauce. Bake 30 minutes or until cooked through. Top with cheese; continue baking 5 minutes or until cheese is melted.

Saturday, August 13, 2011

Shredded Beef Tacos

I borrowed this recipe from this website. I changed it a little because I couldn't find some of the ingredients.  We really liked them. Enjoy!


1-2 Tbsp. extra virgin olive oil
2 pounds beef (boneless chuck roast)
1 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. smoked paprika (I had regular paprika, so i just used that)
1 cup beef stock
2 Tbsp. tomato paste
1 chipotle pepper in adobo sauce, minced (I used cayenne pepper... probably changed the flavor I little)
1/2 large sweet onion, diced
4 cloves garlic, minced
Flour tortillas
Favorite taco toppings (**ideas below**)

Heat the olive oil in a large, heavy skillet over medium-high heat.  Meanwhile, combine the chili powder, cumin, and smoked paprika in a small bowl.

Rub the spice mix into the beef, covering each side evenly. Once the oil is hot (it will shimmer a bit in the skillet), place the beef in the skillet and sear on each side.

Remove the beef from the skillet and place in the bottom of a slow cooker.  Leave the pan on the heat, and add in the beef stock to deglaze, scraping up any browned bits from the bottom of the pan.  Add the tomato paste and minced chipotle and whisk into the pan sauce. Bring the sauce to a boil, reduce the heat, and simmer for a few minutes until the sauce has reduced and thickened slightly.

Add the diced onion and minced garlic on top of the seared beef in the slow cooker.  Pour the pan sauce down over the onions, garlic, and beef.  Cover and cook on low for 6-8 hours.

Remove the beef from the slow cooker and shred with two forks.  Use a slotted spoon to remove the onions from the slow cooker, and mix into the shredded beef.

Serve the beef in the flour tortillas, topped with your favorite taco toppings.

Some topping ideas include:

guacamole or avocado
fresh salsa
Mexican rice
grated cheese
fresh lettuce
squeeze of lime juice

*tip from the website*
If you’re like me and rarely make it through an entire can of chipotle peppers in adobo sauce, would highly recommend chipotle powder!  It’s now available in most grocery stores, and is so fun to have on hand.  For one pepper, I usually substitute in around 1/2 tsp. of the powder.

Thursday, August 11, 2011

French Bread French Toast

1 Loaf French Bread, cut into 1 inch slices
1 Cartoon of eggs
Sausage Links
Frozen Strawberries
Frozen Orange Juice

Everyone knows how to make French Toast (you can also add Cinnamon to your egg mixture to make Cinnamon French Toast), use your left over eggs for scrambled egg, over easy or however you like your eggs. Cook Sausage links in a frying pan or skillet until cooked. Orange Juice for a drink or make it special by making Orange Julius--
Add your Strawberries on top of your French Toast and enjoy Breakfast for dinner!

Wednesday, August 10, 2011

Opulant Chicken

Defrost Chicken.
Place Chicken in casserole dish and cover with sliced swiss cheese.

Mix together 2 cans (or one large can) cream of chicken soup, 1/4 cup water and 1/2 cup sour cream. Pour mixture over chicken and cheese.

Melt one cube of butter (not provided)  and mix with one package crushed ritz crackers. Put on top of chicken.

Bake uncovered at 275 for 2-2.5 hours or covered at 350 for 1 hour. Serve over rice.

Tuesday, August 9, 2011

Ranch Chicken


1 1/2 - 2 lbs. Boneless Skinless Chicken Breast

1 Ranch dressing packet

3/4 c. Crushed cornflakes

3/4 c. Parmesan cheese

1/2 c. butter

Crush cornflakes and mix with parmesan cheese and ranch packet. Trim fat off chicken (I trimmed most of the fat off already), dip thawed Chicken in melted butter and then in Cornflake mixture. I like to cut the chicken in half or thirds so more of the cornflake mixture gets on the chicken, so do that if you want.

Place in greased baking dish. Bake uncovered at 350 degrees for
30-40 minutes.

Serve with pasta side and corn. Enjoy!