The first one I will share with you is a recipe for Taco Soup! It was a friend of mine's recipe, and I just substituted beef for chicken! It's delicious and super easy to make! Here is what you need:
- 1 lb. ground beef (you can also use cut up chicken breast or tenderloins if you'd rather that)
- 1 packet of dry ranch seasoning
- 1 packet of taco seasoning
- 1 tablespoon chili powder
- Seasoning of your choice to taste (I use garlic powder and Tony's cajun seasoning)
- 1 chicken bouillon cube
- 1 regular sized can chicken broth (any brand will do)
- 1 can cream style corn
- 1 can whole kernel corn (not drained)
- 1 can rotel (you can use mild, original, or hot..I use original)
- 1 can jalapeno pinto beans (not drained)
- 1 can Ranch Style Beans
- 1 can red beans (cream style)
1) Brown your ground beef (or cook your chicken if you used that instead) and season with Tony's and garlic powder (or the seasonings of your choice).
2) If using extra lean ground beef, there is no need to drain the fat; however, if you are using regular ground beef you'll want to drain the grease out of your pot after you are done browning.
3) Next, add everything else into your pot (with your meat), mix, and cook for about 30 minutes on medium heat.
That's it! I usually serve mine with sour cream and shredded cheese, you could also add pieces of tortilla chips!
Hope you enjoy!
So, I made this tonight for supper and it was DELISH! Eric also LOVED it :) I found the recipe on Pinterest and just changed some of the amounts for the sauce ingredients by just a hair.. and it was amazing! I also added a little sugar to take out a little of the tang. Here is the recipe:
Pesto Chicken and Penne Pasta with a Pesto Tomato Cream Sauce
What you'll need:
-Garlic and herb marinade for the chicken
-Jar of pesto sauce
-Boneless chicken breasts/thighs/tenderloins (whatever your preference) I used boneless tenderloins
-1 to 2 cups of penne pasta
-2 tablespoons olive oil
-1 tablespoon of minced garlic
-1 cup of chicken broth
-1 8 oz can of tomato sauce
-1 to 1.5 cups of half and half
-1 teaspoon sugar
-First, cut slits in your chicken and pour the garlic and herb marinade and some of the pesto sauce all over. I also added Tony's seasoning and a little salt. Let this marinade for at least 30 mins. (the longer the better) It would also be a good idea to let the chicken marinade overnight; however, I only let mine marinade for 30 mins. and it was great!
-I boiled my noodles next, just to get that out of the way, then I set them aside.
-Now heat your olive oil, add the garlic, and let the garlic cook/simmer for about 5 mins. You don't want your garlic to burn/overcook, because then it will become bitter.
-Add 2 generous spoonfuls of pesto sauce to the garlic/olive oil mixture. Let it all simmer for a couple of mins.
-Add the chicken broth, and let it cook down for a good 5 mins. or so.
-Next, add your tomato sauce, stir, then add your half and half.
-Let all of this cook down at a low simmer for 5-8 mins. The sauce will thicken up once it cools down a little bit.
-While my sauce was cooking, I started cooking my chicken in a skillet. Put the chicken, along with all the marinade sauce in a skillet and cook on medium heat until it's done. (Cooking it on medium instead of high heat will keep it juicy)
-After the sauce is done cooking down, add your pasta to it.
-Lastly, you can either serve the chicken on top of the pasta and sauce, or mix it in with your pasta and sauce (which is what we did, so it was all in one pot)
-That's it!----ENJOY!
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