Quick and Easy Quesadillas

This recipe came from my dear friend Kristie.  It is one of the simplest meals you can make, and it tastes amazing.  So when you are in a hurry to put dinner on the table keep the following on your pantry shelves to make it seem like you have been busy all day with dinner.

2 C. Shredded cooked chicken, I use Canned
1 can corn, drained
4 green onions sliced (optional)
1can black beans, rinsed
1 C. chunky salsa
1 C. shredded cheese
8 flour tortillas (I prefer the uncooked ones from Costco)

Mix Chicken, Corn, Onions, Beans and Salsa together in a bowl.  Then place 1/2-3/4 C. of the mixture on half of a tortilla and then top with cheese.  Fold the tortilla in half and then heat in a nonstick skillet on medium high heat.for 2-3 minutes on each side until lightly brown on both sides.  Repeat with the remaining mixture and tortillas until it is all gone.

Crockpot Thai Coconut Curry

We have been on a Thai kick around here, my son has decided it is his favorite thing to eat.  I ran across this recipe the other day and when I say you made it in the crock-pot  I was sold.  I put it in first thing in the morning and forgot about it until dinner time, and it was delicious.  My son normally does not eat anything with peanut butter, but he kept asking for more, I guess that means it was good.  It's a super easy recipe, and with all the peppers i've frozen from my garden it will be an easy one to make this winter as well.

1 can light coconut milk

2 tablespoon(s) natural creamy reduced-fat peanut butter

1 tablespoon(s) red or green curry paste (more if you like it spicier)

2 Tablespoons Soy Sauce

4 cloves minced Garlic

1 teaspoon(s) grated ginger

1 1/2 pound(s) boneless Chicken breasts, cut into 1 1⁄2-in. pieces

2 red bell peppers, sliced 3⁄4 in. thick and cubed

1 large onion, sliced

1 pound(s) rice noodles

1 cup(s) frozen peas

1/4 cup(s) fresh cilantro leaves

 Lime wedges, for serving

Directions
In a 5- to 6-qt slow cooker, combine the coconut milk, peanut butter, curry paste, soy sauce, garlic and ginger; mix in the chicken, peppers and onion.
Cook, covered, until chicken is cooked through, on low for 5 to 6 hours or on high for 3 to 4 hours.
Twenty minutes before serving, soak the rice noodles in hot water.  When noodles are soft, pour sauce mixture into a large frying pan and add noodles.  Stir the peas into the mixture, and cook, covered, until noddles are pan fried to desired firmness.   Remove pan from heat and sprinkle with the cilantro; serve with the lime wedges, if desired.

Pork Taco's

I got the recipe from another of my cookbooks, this recipe comes from the amazing Elaine Beardshall, a friend of ours who is an amazing cook.  This is an easy recipe and works great in the crock pot if you don't want to oven roast it.  The flavor is amazing!! Seriously, I can just eat the pork and and care less about the tortilla, which says a lot for me.  My kids loved it as well and that pretty much seals the deal at our house.  This freezes great, so don't worry that it makes a ton, you can cook once and eat for several meals.

4-7lb pork shoulder
1 onion, cut into quarters
1 tsp chili powder
1/4 cup brown sugar (optional)
3-4 cloves of garlic
1 tsp oregano
1 tsp cumin
1-2 Tbsp salt
Pepper to taste
1/2 Tbsp olive oil
2-3 Tbsp white wine vinegar

Blend all ingredients except the pork in a food processor or blender until smooth.  Pour the marinade over the pork and rub it into all the nooks and cranny's of the meat.  Place into a roasting pan or dutch oven, cover tightly and roast at 300 for 4 hours.  About halfway through cooking, check to see if you need additional water added, only a small amount to keep it moist.  When the pork is done cooking, let it set for 15-20 minutes, then shred the meat, and mix it with any remaining sauce in the pan.

Serve in tortillas with taco fixings, guacamole, salsa, cheese, beans etc..

Easy Chicken Alfredo

Anyone who knows me, will know that fettuccine alfredo is my favorite all time meal.  There isn't anything better than a good alfredo.  I got this one from our grad school cookbook as well, and it's an easy one, but doesn't go easy on the calories, so beware.  But if you are gonna splurge, go for this one, it's great!!

3 cloves minced garlic
8oz of cream cheese
1/2 tsp onion powder
1/2 cup butter
1/2-1 cup milk
3/4 C Parmesan
2 chicken breasts
1 pkg fettuccine

Cook fettuccine as directed on package.  Slice chicken breasts into thin strips.  Add a small amount of olive oil, onion powder and garlic to a skillet, heat until garlic starts to brown and is aromatic.  Then add chicken to skillet and brown.  Once chicken is brown add butter and cream cheese.  Once they are melted and mixed together, add milk and heat through.  Once the sauce is creamy add the Parmesan cheese, adding more milk if sauce becomes too thick.    Serve over pasta, adding broccoli or other vegetables if desired.

Skillet Chicken Parmigiana

This recipe comes from a dear friend of mine Erica.  It is in a cookbook that I got while we were going to Grad School.  It is a super easy recipe, and it's really yummy!  It's a fast one for those nights you aren't sure what to cook.  Give it a try, and the clean up is pretty quick from this as well.  Enjoy!

1/4 C. olive oil
1 C chopped onions
2 cloves of garlic minced
1 28 oz can of crushed tomatoes
2 tsp of sugar
1/2 tsp salt
1/4 tsp pepper
1/2 tsp oregano
1/2 tsp basil
4 Boneless skinless chicken breasts
1/2  C. Italian bread crumbs
1/3 C. Parmesan cheese
1 egg, beaten
1/2 C. shredded mozzarella cheese

in a 3 qt sauce pan, heat 2 Tbsp of olive oil over medium heat.  Saute onions and garlic in oil stirring occasionally.  Stir in tomatoes, sugar, salt and pepper.  Heat to boiling, stirring occasionally.  Reduce heat and simmer covered.  Between sheets of waxed paper pound chicken breasts to 1/4" thickness.  In a shallow dish mix bred crumbs and Parmesan cheese. Dip chicken into egg, then oat with bread crumb mixture.  In a 12 inch skillet, heat remaining oil over medium heat.  Cook chicken in oil 10-15 minutes, turning once, until no longer pink in the center.  Pour tomatoes sauce around the chicken in skillet.  Sprinkle mozzarella cheese over chicken, cover and heat until melted.  Serve over pasta.

Parmesan & Garlic Linguini

I ran across this awesome blog when I discovered the Lemon Crinkle Cookies I posted a few days ago and this recipe immediately caught my eye because of how easy it seemed and how simple it was. Last night I needed a quick fix for dinner and so I whipped up this amazing dish. It was definitely fast and easy, I sliced some chicken and cooked it up and tossed it in with the pasta. The best way to describe how good it was is to say my BIL was scraping the bottom of the pan once the dish was long gone to get "a little more". It was so easy, and yet it was so rich and amazing in flavor. I added quite a bit more garlic than is called for since we are big garlic lovers, but otherwise it is perfect the way it is. I hope you enjoy this simple but amazing meal.

Ingredients:
1/2 pound linguine pasta
2 tablespoons salted butter
1/4 cup heavy cream
1/2 clove garlic, finely minced {I used a microplane}
lots of salt & pepper, to taste
1/2 cup reserved cooking liquid from pasta
3/4 cup freshly grated parmigiano reggiano {use the real stuff!}
fresh parsley, for garnish {optional}

Directions:
Bring large pot of water up to boil. Sprinkle in a generous amount of salt and stir in pasta. Cook linguine until al dente and drain, reserving 1/2 cup cooking liquid. Place linguine back into hot pot and stir in butter, cream, garlic, salt, pepper and cheese until butter and cheese start to melt and create a sauce. Pour in some pasta water to get the sauce to the consistency you want. {I only used about 3 tablespoons.} Taste and adjust seasonings accordingly. Pour onto serving platter and top with fresh parsley and more grated cheese.

Walking Tacos

Ingredients

1½ pound ground sirloin
1½ pound ground chuck
3 (1.25 ounce) packages taco seasoning mix
3 cups water or beef broth
24 INDIVIDUAL SIZE bags of tortilla chips
TOPPING INGREDIENTS:
3 (15 ounce) cans black beans, seasoned or regular
6 cups finely shredded lettuce
3 cups salsa and/or taco sauce
3 pints sour cream
3 cups guacamole
6 cups grated Mexican Four Cheese (or any other cheese)
3 cups finely diced tomato
3 cups finely diced onion
2 cups sliced black olives
plenty of sliced jalapenos

Directions

• Fry ground meat in a large skillet.
  When meat is browned, add taco seasoning mix and water or broth.
  Simmer for about 10 minutes, until liquid is reduced down.
  This is where the fun begins!
  Keep the meat mixture hot in a crock-pot.
  Have all the topping ingredients next to the crockpot, so each person can make their own “walking taco”.
  Instruct everyone to crush an individual size bag of fritos for themselves, then open it up and start adding in all the toppings they want (or can get in the bag), starting with the meat first.
  When they have their toppings in the bag, fold over the top and shake vigorously. Open the bag, grab a fork, and walk around with your meal in your hand!

Egg Salad Sandwich

I haven't had one of these in years, but I remember growing up these were one of my favorite sandwiches my mom would make. I love it when the eggs were still warm and they had that tangy sauce...my mouth is watering already. This is the classic simple recipe my mom used, you can't go wrong with that!

2 eggs
2 Tbsp Miracle whip
Mustard to taste
S&P to taste

Scramble eggs in skillet, once eggs are cooked thru, add Miracle Whip, mustard and salt and pepper to taste and texture preferences. Serve on warm toasted bread while filling is still warm.

Calabacitas con Maiz

Translation: Little Zucchinis with Corn
Here's another idea for those of you wondering what to do with all that zucchini in your garden!
Cook about half of an onion diced in some oil in a frying pan until tender. Then add zucchini slices and fresh or frozen cut corn and cover to steam. When the veggies are about done, add a diced tomato and cook a couple minutes longer. Salt to taste. That's the traditional Mexican side dish. Or to make it a meal, we cook sliced smoked sausage with the onions and skip the oil. We sprinkle cheese on top, sometimes Mexican cheese, sometimes cheddar or Jack, and we eat it with white corn tortillas or with corn chips--and hot sauce for those who like to spice it up. We do it year round with stuff from the store, but it's even better when you have any or all of those veggies from your garden!

Garden Squash ravioli

I got this from the Taste of Home website when looking for ways to use my squash and Zucchini. I love the ragu sauce with the chunks of zucchini in it, and this was a great way to add more and to create my own. Love it! You could use the sauce over any pasta you like!

• 1 package (24 ounces) frozen miniature cheese ravioli
• 1 medium yellow summer squash, cut into 1/2-inch pieces
• 1 medium zucchini, cut into 1/2-inch pieces
• 2 cans (one 15 ounces, one 8 ounces) tomato sauce
• 1 teaspoon garlic salt
• 1 teaspoon dried minced onion
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon sugar
• 1/2 teaspoon chili powder
• 1/4 teaspoon pepper

Directions:

In a large saucepan, cook ravioli according to package directions.
Meanwhile, in a 1-1/2-qt. microwave-safe dish, combine the squash, zucchini, tomato sauce and seasonings. Cover and cook on high for 4-6 minutes or until vegetables are tender. Drain ravioli; top with sauce. Yield: 6 servings.

Chicken Parmesan Pesto

I love the flavor of this one with the Pesto and the Parmesan, it's a comfort food for me, and it's quick to make especially when you use the canned Pesto, if you don't have Canned Pesto but have access to fresh basil you can make your own Pesto.

1 9-oz. pkg. angel hair pasta
4 large carrots, thinly sliced
2 Tbsp. butter
1-1/2 lb. skinless, boneless chicken breast halves
1/4 cup purchased basil pesto
1/4 cup finely shredded Parmesan Cheese
Olive oil (optional)
Fresh basil (optional)

Cook pasta according to package directions. Meanwhile, in 12-inch skillet cook carrots in 1 tablespoon melted butter over medium heat for 3 minutes. Add chicken; cook and stir 4 to 5 minutes or until no pink remains in chicken. Add pesto; toss to coat. Drain pasta. Return to pan; toss with remaining butter. Serve with chicken mixture. Sprinkle pasta with Parmesan cheese and ground black pepper. Drizzle with olive oil and top with basil. Makes 4 servings.

Turkey Tortilla Soup

In case you still have any Turkey left over from the holidays here is a great recipe to use up that turkey. It's so simple and yet so good, you will not be sorry you tried this one, trust me it will become one of your meals to serve after Thanksgiving is over!

3 6-inch corn tortillas, cut in strips
2 tablespoons cooking oil
1 cup purchased red or green salsa
2 14-ounces cans reduced sodium chicken broth
2 cups cubed cooked turkey (12 ounces)
1 large zucchini, coarsely chopped
Lime wedges (optional)
Sour cream and cilantro (optional)

In a large skillet cook tortilla strips in hot oil until crisp; remove with slotted spoon and drain on paper toweling. In a large saucepan combine salsa and chicken broth; bring to boiling over medium-high heat. Add turkey and zucchini; heat through. Serve in bowls topped with tortilla strips, lime wedges, and cilantro. Makes 4 servings.

White Bean Chicken Chilli

This one is simply to die for, not only because it tastes so yummy, but it's another quick meal that you can make in less than 20 minutes, and what mom doesn't love that! Thanks to BHG for this idea.

3 cups tortilla chips
1 lb. chicken
2 tsp. cooking oil
2 19-oz. cans cannelini beans, rinsed and drained
6 oz. shredded Monterey Jack cheese with jalapeno peppers (1-1/2 cups)
1 4.5-oz. can diced green chilies
1 14-oz. can reduced sodium chicken broth
Fresh Cilantro (optional)

1. Preheat broiler. Coarsely crush 2 cups of the chips.

2. In 4- to 5- quart pan brown chicken in hot oil over medium-high heat. Add beans, 1 cup of the cheese, the chilies, broth, 1/2 cup water; and crushed chips. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes, stirring occasionally.

3. Meanwhile, for tortilla crisps, place remaining 1 cup chips on baking sheet lined with nonstick foil. Sprinkle with remaining 1/2 cup cheese. Broil 6 inches from heat for 1 to 2 minutes, until cheese is melted and begins to brown. Serve chili with tortilla crisps. Sprinkle cilantro. Makes 4 servings.

Stacked Enchiladas

This is a recipe that I picked up from one of my friends in college, it's a fun twist on traditional enchiladas that people love. And it's a fairly quick meal to prepare. I hope you enjoy it!

1 pound chicken or ground beef
1 Onion diced
1 large can Enchilada sauce
2 small cans refried Beans
2-3 C. Mexican blend Cheese
12 Corn Tortillas
Diced Tomatoes
Shredded lettuce
Diced Avocado

In a small skillet cook meat with diced onion until done. Pour 1/2 of the can of Enchilada sauce into a container with a flat bottom. Then on a large jelly roll pan begin to layer your enchiladas. Dip a tortilla into the enchilada sauce then place on jelly roll pan, next add a layer of refried beans on top of tortilla, followed by layer of meat, then a layer of cheese. Then repeat steps placing next tortilla a top the previous layer. repeat this two to three times, then top final layer with a single tortilla dipped in sauce with cheese on top. Once you have completed all of your stacked enchiladas pour remaining sauce over the top of the enchiladas. Then bake at 350 for 30 minutes or until cheese is melted and bubbly. Remove from oven and allow to cool slightly, then top with tomatoes, avocado and lettuce as desired.

Thai Chicken Peanut Pasta

I have to admit I am in love with the BHG website, there are so many quick meal recipes on there that I have never tried, and this one is amazing! I love Thai food, and I love peanut sauce, you could make this with any of your favorite veggies that you have on hand and it would be delicious!

8 oz. thin spaghetti
1 bunch broccolini, cut in 2-inch lengths
1 medium red sweet pepper, cut in bite-size strips
1 lb. skinless, boneless chicken breast halves
Salt and ground black pepper
1 Tbsp. olive oil
1/2 cup bottled peanut sauce
Crushed red pepper (optional)

1. In large pot cook pasta according to package directions, adding broccolini and sweet pepper during the last 2 minutes of cooking. Drain. Return to pot and set aside.

2. Meanwhile, halve chicken breasts horizontally. Sprinkle chicken with salt and pepper. In extra large skillet cook chicken in hot oil over medium-high heat for 2 minutes each side, or until no longer pink (170 degrees F). Transfer to cutting board. Slice chicken; add to pasta and vegetables. Heat through. Add peanut sauce. Pass crushed red pepper. Makes 4 servings.

BBQ Chicken Pizza

We got together with some friends the other night and we ordered pizza, and we had the most delicious pizza. As I was eating it I thought to myself this would be pretty easy to make, especially if you used some shortcuts, and sure enough it's a quick but yummy meal, I like mine with Onions on it, the one we had originally didn't have onions, but it adds another level of flavor to the pizza. Hope you enjoy it!

1 Boboli Pizza Crust
1 Bottle BBQ sause
2 C. Shredded Chicken or 1 large can cooked chicken
1/2 C. Crumbled Bacon (The costco pre-cooked stuff works great)
1 can Pineapple Tidbits
2 C. Shredded Mozzarella Cheese

Top the Pizza crust with BBQ sauce, then ingredients ending with the cheese. Bake in oven at 450 for 8 minutes.

Optional ingredients: Sliced Onions

Beefy Taco Joes

Quick and Easy

Ingredients

1 lb. ground beef
1 can (10 3/4 oz.) Condensed Tomato Soup
1 cup Pace® Thick & Chunky Salsa
1/2 cup shredded Cheddar cheese
8 Sandwich Buns with Sesame Seeds

Directions

Brown ground beef in skillet. Pour off fat. Add soup and salsa. Heat through. Top with cheese. Serve on rolls.

Sesame Ginger Chicken

I tried this recipe with a few changes of my own from Pimp My Dinner last night with my family, and it really was delicious, very simple and quick what more could a mom ask for!



chicken breast- skinless boneless sliced
(as much as you will need to feed your family)
1/2 cup soy sauce
1/2 cup orange juice
3 Tbsp chopped green onions
1 Tbsp grated fresh ginger
1 Tbsp lemon juice
2 Tbsp honey
1 tsp dried basil
1/2 tsp pepper
1/4 tsp crushed red pepper
4 garlic cloves minced
1 Tbsp sesame seeds
1 Tbsp Cornstarch (reserved )

mix together all ingredients together.
marinate the chicken for 30 minutes then remove the chicken, reserving marinade and adding the Tbsp of cornstarch to marinade. Cook chicken in non-stick skillet add small amount of sesame oil or vegetable oil, sauté for 5 minutes then add the marinade to the chicken and cook until done serve over rice.

I doubled the sauce and steamed some fresh veggies and ate the fresh veggies mixed in with the rice, and covered in sauce and Chicken. If you like a runny sauce then omit the cornstarch, but I like my sauce to stick to the meat, veggies and rice.

Serves: 4-6

Ravioli Lasagna

Thanks to Emily at Emily's Experiments for this one, how much easier can Lasagna get, though it is a little different than traditional lasagna, it's super easy to make and the kids love it! Yummy!

Frozen cheese ravioli
1 pound ground beef or turkey
frozen broccoli (it's what I had on hand, but you could, of course, use fresh)
one small onion
about 1 c sliced mushrooms
a sprinkle dried basil
s&p
a sprinkle paprika
3 cloves minced garlic
about 1/2 jar marinara sauce ( I added a little water to it so the ravioli would be nice and tender)
Italian blend cheese, or any cheese you want to sprinkle on.

Turn over onto 375. In a hot skillet cook the ground beef, then in another pan saute the onion, broccoli, mushrooms, garlic, paprika, basil, and s&p with a little olive oil. Let cook until onions are translucent, and broccoli is becoming tender. Spread a thin layer of the sauce on the bottom of a greased 8x8 pan. Place a single layer of ravioli over that and sprinkle half of the Meat & vegetables over that. Add a thin layer of cheese, and repeat the process. Add one more layer of ravioli and top with the rest of the sauce, a little more cheese, and some Parmesan and basil to finish it off. Top with foil ( I like to spray my foil with cooking spray so the delicious cheese doesn't stick.) and bake for about 20 minutes, or until the sauce is bubbling and the cheese is melted. I like my cheese a little brown so I like to take of the foil stick it under the broiler for a minute or two after it's cooked.

Crockpot Fajitas

I got this recipe from Pimp my Dinner, and am suprised how easy it is, I love when I can use my crockpot to make something, and Fajitas is something I haven't yet done, but it was easy and yummy! Hope you enjoy!

• 4-6 chicken breast boneless, skinless, frozen
• 3 peppers - sliced
• 1 med-large onion sliced
• 1 package Lawry's fajita seasoning
• 1-2 packages flour tortillas
• sour cream
• shredded cheddar cheese (or cheese of your choice)
• other favorite toppings

1. place frozen chicken and onion in crock pot
2. pour fajita seasoning packet over chicken (you might need two packets depending on the size and amount of your chicken)
3. add water as directed on packet
4. cook on High for 6 hours
5. stir occasionally to help the chicken shred
6. the last hour add your sliced peppers
7. give it one more stir to mix it all together
8. place chicken on tortilla's
9. add your favorite toppings
10. eat and enjoy!